From the French Women Don’t Get Fat website - Serves 4
Sometimes you get you much more than you hope for. I wanted to find a quiche recipe using spinach, since that is an obvious quiche ingredient, but thought leeks would make a good pairing. Did a search for leek and spinach quiche and found this great recipe, which uses cabbage leaves instead of a crust! I hope to have a chance to try it, because it sounds delicious, although I must admit, I love a good salty, buttery quiche crust!
1 head Cabbage, it does call for savoy cabbage
2 Leeks, white parts only, sliced
2 medium Onions, peeled and diced
1 TB Olive Oil
5 oz Spinach, washed and chopped
Salt and freshly ground Pepper
2 large Eatwell Farm Eggs
1 cup Cream (more may be needed)
1 cup grated Gruyere Cheese
Pinch of Nutmeg
Preheat oven to 350 F. Discard the outer leaves of the cabbage, (better yet use them in a soup!), and blanch the inner leaves until tender, about 10 minutes (the water need not be salted). Put the cooked leaves on paper towels to cool and dry out , then line a nonstick oven-safe frying pan with the leaves. Sauté the leeks and onion in the olive oil over medium heat until tender. Add the spinach. Season with salt and pepper to taste. Continue to cook until the spinach has begun to wilt, then drain the vegetables in a colander. Blend the eggs, cream cheese and nutmeg, season with salt and pepper to taste, and fold the mixture with the drained vegetables. Carefully pour it into the cabbage-lined pan. Bake in preheated oven for 25 to 30 minutes or until the quiche is firm to the touch. Allow it to rest for 10 minutes before serving.