Vibrant Zucchini & Leek Quiche with Spinach Crust & Garnish
40 minutes
1127 reads
About Vibrant Zucchini & Leek Quiche with Spinach Crust & Garnish
Imagine sinking your fork into a vibrant quiche bursting with fresh, seasonal flavors. This isn't your average quiche – we're talking a buttery, homemade spinach crust cradling a creamy filling of zucchini, leeks, and more spinach.Topped with a sprinkle of cheese and elegant charred leeks, this dish is a feast for the eyes and the palate. Perfect for a weekend brunch or a light lunch, it offers a delightful balance of richness and freshness.And the best part? Spinach stars in the crust, filling, *and* garnish, adding a boost of nutrients and deep flavor to every single bite.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Spinach Crust
- 0.5 cup All-Purpose Flour
- 0.25 cup Butter cubed
- 1 Tbsp Spinach Purée cold
- 1.5 tsp Salt or to taste
For the Filling
For the Cheese Sauce
- 1 Tbsp Butter
- 1 Tbsp All-Purpose Flour
- 1 cup Milk
- 2 Tbsp Cheese processed, shredded
- 0.5 tsp Pepper black, or to taste
- 2 Tbsp Spinach Purée
- 1.5 tsp Salt or to taste
- 0.25 cup Cheese for topping, processed, shredded
For the Spinach Tuile (Optional)
- 20 gm Water
- 20 gm Spinach Purée
- 5 gm All-Purpose Flour
- 15 gm Oil
For Garnish
- 2 Spring Onions thinly sliced
Instructions
- To make the spinach crust, combine the flour, salt, and cold butter in a bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This creates pockets of butter that will result in a flaky crust.
- Add the cold spinach purée and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 20 minutes. Chilling allows the gluten to relax, preventing a tough crust.
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough and fit it into a quiche dish. Prick the bottom of the crust with a fork. This prevents the crust from puffing up during baking.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. This ensures a crisp crust.
- Remove the weights and parchment paper and bake for another 5 minutes, until lightly golden. Let the crust cool completely.
- While the crust cools, prepare the filling. In a skillet, sauté the zucchini, leeks, and garlic in butter until softened. Set aside.
- In a saucepan, melt the butter for the cheese sauce. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in the processed cheese, spinach purée, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
- Add the sautéed zucchini and leeks to the cheese sauce and mix well.
- Pour the filling into the cooled crust and sprinkle with the remaining cheese.
- Bake for 10-15 minutes, or until the filling is set and the cheese is golden brown.
- To char the leeks, melt butter in a skillet and cook the leek pieces over medium heat until tender and slightly charred.
- (Optional) To make the spinach tuile, combine all tuile ingredients in a pan and cook over medium heat until bubbles stop forming. Spread thinly on a baking sheet and bake until crisp.
- Garnish the quiche with charred leeks and sliced spring onions. Serve warm and enjoy!
Recipe Notes
Good To Know
- Use chilled butter and chilled puree for a crisp crust.
- Char leeks in butter for a buttery crunch.
- For extra depth, sauté the leeks and zucchini until golden before adding them to the filling—this brings out their sweetness and prevents excess moisture from making the quiche soggy.
- If you want a gluten-free option, substitute the standard flour in the crust with a blend of almond flour and gluten-free all-purpose flour; just chill the dough well before rolling, as it will be more delicate.
- To add a subtle cheesy tang, crumble a bit of goat cheese or feta into the filling along with the spinach, or sprinkle some grated Gruyère on top before baking for a classic French touch.
- Quiche can be served warm or cold.
Expert Tips
- Blind-baking the crust for a few minutes before adding the filling helps prevent a soggy bottom.
- Don't overfill the quiche; leave a little space at the top to allow the filling to rise without overflowing.
- A quiche is done when the center is just set and the crust is golden brown.
Storage Instructions
- For easy meal prep, bake the quiche a day ahead.
- Store leftover quiche in the refrigerator for up to 3 days.
- Reheat slices in the oven at 300°F (150°C) for 10 minutes to restore the crust’s flakiness.
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Recipe Nutrition
Calories: 520kcalCarbohydrates: 40gProtein: 11gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gCholesterol: 9mgSodium: 3420mgFiber: 3gSugar: 9g
Rajni Gupta Anand
Articles: 9
3 Comments
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Looks so delectable! Thanks for posting.
I’m excited to make this at home!
This looks so appetizing! Thank you.