Artichoke and Leek
I use this quiche base for any combo of vegetables. You can literally make a quiche out of any vegetable you have lying around - anything from zucchini to spinach to mushroom. (I even use the green beet tops that no one knows what to do with!)
This version is inspired by my sister (almost) Luisa Hanan. She always impresses me with her cooking skills. She makes it seem so effortless and always serves a flavorful and balanced menu that looks gorgeous and tastes even better. She recently told me about this combo she used over Passover. I was sold. And so was the company at my dinner table.
Rating: The quiche recipe is one of my most useful that I use EVERY week. The vegetable combo here is a fresh summer take on a classic. Very simple. But feel free to use any vegetable combo you have available.
2 large leeks, very green tops disregarded
2 cloves garlic, chopped (or 2 frozen cubes)
1 bag (or 2 cans) frozen artichoke bottoms, chopped small (I don’t like using the hearts - to many prickly pieces for my liking)
1 cup frozen or fresh green peas
½ cup torn basil leaves
½ cup mint, rough chop
¼ cup freshly shredded parmesan cheese
2 tablespoons extra virgin olive oil
1 ½ teaspoons salt
Quiche Base Ingredients:
2 whole eggs, beaten
6 egg whites
2 cups shredded mozzarella (you can lower to 1 ½ cups if you prefer)
Preheat your oven to 325 degrees. (300 convection)
Cut your leeks once down the center lengthwise and then slice them the other way to make ½ inch pieces. Wash your pieces well to remove all the dirt. Make sure your leeks are completely dry before using them.
Cook your leeks in a sauté pan over medium-low heat in 1 tablespoon of olive oil and ½ teaspoon of kosher salt. Cook them on a low flame slowly to caramelize them. Let them cook for about 8 or 9 minutes. Add your artichokes, garlic, another tablespoon of oil and another ½ teaspoon of salt. Cook for another 4-5 minutes. Add your peas and cook 1 extra minute.
Pour all of your vegetables into an oven to table dish. (I love doing this in a pretty fluted edge dish.) Mix the eggs, egg whites and cheese into the vegetables until all everything is combined well. Lastly sprinkle with parmesan cheese.
Cook uncovered for about 30-40 minutes, or until the quiche is set and is just beginning to turn golden on top.
You can make this dish up to 2 days in advance. Cover really well and refrigerate. Re-warm covered in a very low oven (200 degrees) for 1 hour.