Spinach and Leek Quiche

Spinach and Leek Quiche (the secrets of the perfect quiche) no more soggy bottom! #becauseittastesgood pie dough making and baking instructions: /watch/cHujVPwVL_lVj 1 pre-baked pie crust (I used an 11x1 inch tart pan) For the leeks: 2 Tbsp olive oil (28g) 2 large leeks, white and pale green parts only, diced Salt to taste For spinach: 2 Tbsp olive oil (28g) 400g spinach Combine cooked leeks and spinach and season to taste with salt and acidity (I used pomegranate molasses) For the custard: 1 cup hot whole milk (242g) 1 cup cold heavy cream (242g) 3 large eggs (150g weighed without shell) 3.5 g salt (1.25 tsp Diamond Crystal Kosher or barely over 1/2 tsp table salt) pinch of black pepper pinch of nutmeg 40g grated gruyere Bake at 325F until the custard sets. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/

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