Wash the leeks to remove any grit and shake off water. You could also substitute Kale (Lacinato, Curly leaf, or Red Russian). Maybe swap some white Miso paste in place of the Dijon mustard.
Spinach and Kale are both high in vitamins and fiber. Leeks contain Fructans which are prebiotic fibers which support gut health.
For a little extra protein, I would add 3-4 oz of finely chopped prosciutto. You may eliminate the salt from the original recipe.
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium leek, trimmed and thinly sliced into half-moons (about 1 cup)
1 ½ tablespoons thinly sliced garlic
1 (5-ounce) package baby spinach, coarsely chopped (about 8 cups)
6 large eggs
¼ cup whole milk
¼ cup half-and-half
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground pepper, plus more for garnish
1/2 cup coarsely crumbled goat cheese or feta
What to do:
Step 1
Preheat oven to 375°F. Coat a 9-inch pie pan with cooking spray.
Step 2
Heat oil in a large nonstick skillet over medium heat; swirl to coat. Add leek; cook, stirring often, until softened and starting to caramelize, about 5 minutes. Add garlic; cook, stirring constantly, until softened and fragrant, about 1 minute. Add spinach and ham if used; cook, stirring constantly, until wilted, 1 to 2 minutes. Transfer to the prepared pie pan.
Step 3
Whisk eggs, milk, half-and-half, mustard, salt and pepper in a medium bowl until smooth. Pour over the spinach mixture. Sprinkle with cheese. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes before slicing. Garnish with additional pepper or some of your favorite hot sauce.
From a recipe in Eating Well, August 1, 2024