Leek, Gruyere and Spinach Quiche

Gruyere cheese has been produced in Switzerland since the 12th century.A great melting cheese it is one of the finest cheeses for baking and is commonly used in quiches, fondues, French onion soup and in the classic French grilled ham and cheese sandwich, croque monsieur.It is also wonderful on a cheese plate on its own.


For the tart:

one 12-inch savory pie crust (store bought or home made – for homemade recipe scroll down)

1 tablespoon garlic AVOCARE avocado oil

2 leeks, white and light green parts only

5 ounces, baby spinach, rinsed thoroughly

¼ cup Gruyere cheese, grated

1 cup whole milk

4 large eggs

salt and pepper


  1. Preheat oven to 375° F. Place pie dough in a 9inch pie pan and set aside.
  2. Thinly slice the white and light green parts of the leeks. Place in a large bowl of water and separate the rings so dirt settles to the bottom of the bowl. Remove leeks and drain on a paper towel. Warm oil over medium low heat in a medium-large sauce pan. Cook leeks until tender, about 15 minutes, stirring occasionally. Add the spinach and cook for another 3 minutes or until the liquid from the spinach evaporates. Season with salt and pepper.
  3. In a medium sized bowl whisk together the eggs, then whisk in the milk and season with salt and pepper.
  4. Arrange the leek and spinach mixture evenly over the pie dough, sprinkle with cheese and pour the egg mixture over it. Place the dish on a baking sheet and bake it in the bottom third of the oven until the top is golden and puffed and the quiche is cooked through, 4550 minutes. Let rest at least 10 minutes before cutting into the quiche.

For the homemade pie crust:

1 ¼ cups flour, plus extra for rolling

1 stick unsalted butter, very cold, cut into ½ inch cubes

½ teaspoon salt

½ teaspoon sugar

3 or 4 tablespoons ice water


  1. Combine flour, salt, and sugar in a food processor and pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water one tablespoons at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Be careful because too much water will make the crust tough.
  2. Remove the dough from the food processor and shape into a disk and wrap in plastic wrap and refrigerate at least 30 minutes.
  3. Remove the crust disk from the refrigerator and let sit at room temperature for 510 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12inch circle about 1/8inch thick.
  4. Carefully place onto a 9 inch pie plate, gently press the dough down so that it lines the bottom and sides of the pie plate and trim the dough to within ½ inch of the edge of the pie dish, then proceed to recipe above.


Serves 6 to 8


This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.