Description
A savory and vibrant quiche featuring a flaky pie crust filled with sharp cheddar, tender leeks, nutrient-rich spinach, fragrant fresh basil, creamy goat cheese, and juicy cherry tomatoes, all bound together with a delicate almond milk and egg custard. Perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
Pie and Cheese
- 1 9-inch pie crust
- 1 cup packed sharp cheddar cheese, shredded
- 4 ounces goat cheese, crumbled
Vegetables and Herbs
- 1/2 leek, chopped (white and light green parts only)
- 1 (9-ounce) box frozen chopped spinach, thawed and squeezed dry
- 1/4 cup fresh basil, chopped
- Most of a 10-ounce box cherry tomatoes, halved (about 30-40 tomatoes)
- Fresh basil, for garnish
Custard
- 6 large eggs
- 1 1/4 cups Almond Breeze Almondmilk Original
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease a 9-inch quiche or pie pan with nonstick spray or butter to prevent sticking.
- Arrange pie crust: Fit the pie crust into the prepared pan, trimming edges if needed to fit neatly. This forms the base for your quiche.
- Add cheddar cheese: Evenly sprinkle shredded sharp cheddar cheese over the bottom of the pie crust to create a cheesy layer that enhances flavor.
- Prepare and add leek: Clean the leek thoroughly by trimming off green tops and roots, splitting it lengthwise, and rinsing between layers to remove dirt. Chop half of the leek into small pieces and sprinkle them over the cheddar cheese in the crust.
- Add spinach: Squeeze the thawed chopped spinach to remove as much moisture as possible. Spread the spinach evenly over the leeks in the pie crust.
- Add fresh basil: Sprinkle 1/4 cup of chopped fresh basil evenly over the spinach layer to add herbal aroma and flavor.
- Add goat cheese: Crumble the goat cheese with a fork and distribute it evenly on top of the basil layer to add creamy tanginess.
- Add cherry tomatoes: Halve most of the cherry tomatoes using a serrated knife and arrange as many as possible on top of the quiche for a juicy, colorful finish.
- Mix custard: In a large bowl or stand mixer, beat 6 eggs with 1 1/4 cups almond milk, salt, and black pepper for about 1 minute until well combined and slightly frothy.
- Pour custard over filling: Carefully pour the egg and almond milk mixture over the layered filling in the pie crust, allowing it to seep into all layers evenly.
- Prepare to bake: If your quiche pan has a removable bottom or the filling looks very full, place the pan on a baking sheet to catch any potential spills during baking.
- Bake quiche: Bake in the preheated oven at 375°F (190°C) for 40-50 minutes, or until the top is lightly browned and the filling is set with no jiggle when gently shaken.
- Cool and serve: Remove the quiche from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before slicing and serving. Enjoy your flavorful and nutritious quiche!
Notes
- Make sure to thoroughly clean the leek to avoid gritty texture.
- Removing excess moisture from spinach prevents a soggy crust.
- Use a serrated knife to easily halve cherry tomatoes without crushing them.
- If you prefer, substitute the almond milk with regular milk or cream for a richer custard.
- This quiche can be served warm or at room temperature and makes great leftovers.
- For a gluten-free option, use a gluten-free pie crust.
