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1
Preheat oven to 325 degrees F.
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In a large skillet, heat oil to medium-high heat.
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Add chopped leeks and the stems of the greens to the skillet.
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Cook, stirring frequently until vegetables begin to soften, about 3-4 minutes.
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Add the chopped leafy greens (the leaves only), chopped garlic and lemon juice.
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Turn the heat down to medium and continue to cook until the vegetables are tender, another 6-8 minutes.
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Remove vegetables from the heat and set aside to cool.
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While theyre cooling, whisk the eggs, milk, cream, salt, pepper, and nutmeg together in a medium-sized bowl.
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In a separate bowl, combine the shredded cheese and flour, mixing well to coat evenly.
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When the greens are slightly warm, add them to the egg mixture.
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Then add the cheese to the egg mixture and stir until everything is thoroughly combined.
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Pour mixture into the prepared pie crust.
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Bake for about 40-45 minutes.
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The quiche is done when a knife inserted into the center comes out clean.
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Notes: 1.
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16
My pie crust didnt get too dark, but if yours does, cover the edges with some aluminum foil.
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2.
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You could substitute any sharp-flavored cheese here, like Parmesan, manchego, feta, or even Swiss.
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3.
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To prep a leek, cut off the darker green parts and use the rest as you would a green onion.
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Make sure to rinse them well.
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Leeks are known to be really gritty between layers.
