Asiago and Winter Greens Quiche

Preheat oven to 325 degrees F.

In a large skillet, heat oil to medium-high heat. Add chopped leeks and the stems of the greens to the skillet. Cook, stirring frequently until vegetables begin to soften, about 3-4 minutes. Add the chopped leafy greens (the leaves only), chopped garlic and lemon juice. Turn the heat down to medium and continue to cook until the vegetables are tender, another 6-8 minutes. Remove vegetables from the heat and set aside to cool.

While they’re cooling, whisk the eggs, milk, cream, salt, pepper, and nutmeg together in a medium-sized bowl. In a separate bowl, combine the shredded cheese and flour, mixing well to coat evenly. When the greens are slightly warm, add them to the egg mixture. Then add the cheese to the egg mixture and stir until everything is thoroughly combined.

Pour mixture into the prepared pie crust. Bake for about 40-45 minutes. The quiche is done when a knife inserted into the center comes out clean.

Makes 4-6 servings.

Notes:
1. My pie crust didn’t get too dark, but if yours does, cover the edges with some aluminum foil.
2. You could substitute any sharp-flavored cheese here, like Parmesan, manchego, feta, or even Swiss.
3. To prep a leek, cut off the darker green parts and use the rest as you would a green onion. Make sure to rinse them well. Leeks are known to be really gritty between layers.