Water Spinach & Leek Quiche with Fontina
If you’re looking for a unique twist on classic quiche, this water spinach, leek, and fontina cheese version is a must-try! The combination of tender, earthy water spinach, sweet leeks, and nutty fontina cheese creates a beautifully balanced dish that's both light and flavorful. Plus, it has an amazing custardy texture and is naturally gluten-free! I could eat quiche for brunch, lunch, or even dinner, and this quiche is no exception.
Servings: 6 servings
Calories: 470kcal
Video
Equipment
10-inch quiche pan or 9-inch pie dish
Nonstick cooking spray
Ingredients
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 2 cups water spinach, ends trimmed
- 2 medium leeks, ends trimmed, halved, and thinly sliced
- 1 medium shallot, peeled and thinly sliced
- 1½ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 1½ cups heavy cream
- 4 large eggs
- 1 cup fontina, shredded or thinly sliced
- ½ cup Parmesan cheese, grated
- 2 Tbsp fresh thyme, rosemary, or sage, finely chopped
Instructions
- Prepare the water spinach. Preheat an oven to 375F. Remove the leaves, then roughly chop and set aside. Cut the stems into small ½-inch long pieces.
- Sauté veggies. Heat 2 Tbsp unsalted butter and 2 Tbsp extra virgin olive oil in a skillet over medium-high heat. Add water spinach stems, 2 thinly sliced leeks, and 1 thinly sliced shallot. Season with ½ tsp kosher salt, then cook for about 5 minutes, then add the water spinach leaves. Stir occasionally and cook until wilted, another 2-3 minutes.
- Mix the wet ingredients. In a large bowl, whisk together 1½ cups heavy cream, 4 large eggs, 1 cup grated fontina, ½ cup grated Parmesan, remaining 1 tsp kosher salt, ¼ tsp black pepper and 2 Tbsp chopped thyme leaves. To this, stir in the sautéed veggies and uncooked water spinach leaves.
- Prepare the quiche. Spray a pie dish or 10-inch quiche pan with nonstick cooking spray, then pour the quiche batter on top. Top with an additional 2 Tbsp grated Parmesan.
- Bake the quiche. Place the quiche on a parchment or aluminum foil-lined rimmed baking sheet. Bake for 40-45 minutes or until the top is a light golden brown and the center of the quiche is mostly firm. Allow to cool for 5-10 minutes before slicing. Can be enjoyed warm, room temperature, or cold.
Notes
- To make-ahead: You can prepare the quiche filling a day in advance and store it in the fridge. When ready to bake, just pour it into the quiche dish and bake as instructed.
- Leftovers and storage: Store leftover quiche in an airtight container in the refrigerator for up to 4 days. It’s delicious cold or reheated.
- To reheat: Warm individual slices in the microwave for 30-45 seconds or place the quiche in a 325°F oven for 10-15 minutes until heated through.
- To freeze: Yes, you can freeze quiche! Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F for 15-20 minutes, or until heated through.
Nutrition
Serving: 1slice | Calories: 470kcal | Carbohydrates: 9g | Protein: 16g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 983mg | Potassium: 266mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3219IU | Vitamin C: 18mg | Calcium: 322mg | Iron: 2mg
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