Leek and Spinach Quiche

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, custard-rich quiche with tender leeks and fresh spinach, ideal for a spring brunch or light meal. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs eggs, milk, cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a bowl, whisk eggs, milk, cream, cheese, salt, and pepper until smooth.
  2. Step 2: In a skillet, sauté leeks over medium heat for 5 minutes until softened. Add spinach and cook 2 minutes until wilted. Fold into egg mixture.
  3. Step 3: Pour into a greased 9-inch pie dish. Bake 35-40 minutes until set and golden. Let cool 10 minutes before slicing.

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