I decided to make a little Sunday brunch quiche with some extras I had around the kitchen. We had some leeks leftover from Thanksgiving so I added that and the extra spinach from another dish I am making to put together a quick quiche, with grana padano, ricotta and mozzarella cheese. I could have used a slightly more cooked crust, but it was still pretty damn good. Recipe below.

Spinach and Leek Quiche
2 tbsp butter
2 leeks chopped width-wise (soak in water and mix around a bit to loosen up the dirt, drain and rinse)
2 cups of spinach
1 tsp nutmeg
Salt and Pepper
5 eggs
1/2 cup milk
1 cup grated grana padano
1 cup grated mozzarella
1 cup ricotta
1 pie crust (recipe below)

Preheat oven to 350.
In a skillet, saute leeks, nutmeg, salt and pepper in 2 tbsp of butter for about 5-6 minutes (until soft), then add spinach for another minute or two until the spinach just begins to wilt. Remove from heat.

In a large bowl mix eggs, milk, and cheeses until well blended. Add the leek/spinach mixture. Mix well then empty into the pie crust.

Loosely cover pie with foil. Bake for 75 minutes or until the pie is just a little wobbly in the center. Remove and let sit for 20 minutes while the rest of the pie sets.

Pie Crust Recipe
2 cups all purpose flour
1 tsp of salt
2/3 cup of butter divided unto 1/4 inch slices
2-3 tbsp cold water

Preheat the oven to 475F. In a food processor combine flour and salt, pulse a few times to mix. Turn processor on and mix in butter one slice at a time until dough forms course pebbles. I often have to open up the processor and mix by hand to catch the flour on the edges. Add water 1 tbsp at a time until dough just comes together. Remove from processor and form unto a ball and pat down flat. Cut into two equal pieces (each piece is one pie crust). Wrap in plastic and refrigerate until firm again. Roll out on lightly floured surface to fit a 9-inch deep dish pie crust with a little overhang. Fold the overhang onto the edge. Bake for 8-10 minutes until lightly browned.

• 
• 
• 
• 
•