I had a happy accident a few weeks ago when I bought way too many leeks for some soup that I was making and ended up with several leeks that needed a recipe. I make quiche pretty regularly and often do a ‘kitchen sink’ style quiche where I toss in all of the random leftover veggies in the fridge and hope that they’ll come together in a tasty combination. The mixture of leeks, Swiss chard, and Parmesan cheese ended up being so delicious that I’ve made it several times since then and it might be my new favorite quiche!
This quiche would make a lovely spring brunch dish. I love the pretty green colors and the flavors are delicious, and much different than the broccoli-cheddar quiche that comes standard with brunch. I’ve also prepared this quiche on Sunday to have as lunch at work during the week. It re-heats perfectly and makes a great healthy lunch.
I hope you all enjoy this recipe as much as I did! You can find the recipe over on Organic Valley’s blog Rootstock.