Description

This Cherry Tomato, Leek, and Spinach Quiche is a savory and colorful dish perfect for brunch, lunch, or a light dinner. Featuring a flaky pie crust filled with sharp cheddar, tender leek, spinach, fresh basil, creamy goat cheese, and cherry tomatoes, all baked into a rich custard made with eggs and almond milk. The quiche offers a delightful mix of fresh vegetables and cheeses with a hint of herbal brightness from basil.

Ingredients

Scale

Crust and Cheese

1 9-inch pie crust
1 cup packed sharp cheddar cheese, shredded
4 ounces goat cheese, crumbled

Vegetables

1/2 leek, chopped (white and light green parts only)
1 (9-oz) box frozen chopped spinach, thawed and squeezed dry
Most of a 10-ounce box of cherry tomatoes, halved (about 8 ounces)
1/4 cup fresh basil, chopped
Fresh basil, for garnish

Egg Mixture

6 large eggs
1 1/4 cups Almond Breeze Almondmilk Original (unsweetened almond milk)
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Preheat oven and prepare pan: Preheat your oven to 375°F. Grease your quiche or pie pan with nonstick spray or butter to prevent sticking.
Fit the crust: Place the pie crust into a 9-inch quiche or pie pan. Trim any excess dough hanging over the edges to create a neat fit.
Add cheddar cheese: Sprinkle the shredded sharp cheddar cheese evenly over the bottom of the pie crust to create a cheesy base layer.
Prepare and add leek: Trim the green tops and roots of the leek, split it lengthwise, and rinse thoroughly under cold water to remove dirt. Chop half of the leek into pieces about the size of chopped onion, then sprinkle it over the cheddar cheese in the crust.
Spread spinach: Squeeze the thawed spinach to remove as much moisture as possible, then spread it evenly over the leek layer.
Add fresh basil: Sprinkle 1/4 cup of chopped fresh basil evenly over the spinach layer to add herbal flavor and freshness.
Add goat cheese: Crumble the goat cheese with a fork and sprinkle it evenly on top of the basil layer.
Place cherry tomatoes: Using a serrated knife, halve most of the cherry tomatoes and distribute them evenly on top of the goat cheese layer. Save about 10 tomatoes for another use.
Mix egg custard: In a large bowl or stand mixer, beat together the eggs, almond milk, salt, and pepper for about 1 minute until well combined.
Pour custard and prepare to bake: Pour the egg mixture evenly over the layered ingredients in the pie crust. Place the quiche pan on a baking sheet to catch any potential drips.
Bake the quiche: Bake at 375°F for 40 to 50 minutes, until the top is golden brown and the quiche no longer jiggles when you gently shake the pan.
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.

Notes

Be sure to clean the leek thoroughly as it can trap a lot of dirt between layers.
You can substitute the almond milk with regular milk or another dairy-free milk of your choice.
If you like a crispier crust, bake the crust for 5-7 minutes before adding the filling (blind baking).
To prevent sogginess, make sure to squeeze out as much water as possible from the thawed spinach.
This quiche can be served warm or at room temperature, making it great for meal prep or entertaining.