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Leek & Roquefort Quiche

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Leek & Roquefort Quiche

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Course: Breakfast
Cuisine: American
Keyword: Leek & Roquefort Quiche
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 190kcal


  • 1 none cooking spray
  • 2 medium leek
  • 2 cup spinach
  • 4 oz Roquefort cheese
  • 5 large egg
  • 1 teaspoon salt
  • 1/2 cup flour, all-purpose
  • 1 1/2 cup milk

Serve With

  • 4 medium kiwi


  • Preheat oven to 350 degrees F. Spray a 9 inch pie pan with cooking spray.
  • Slice the leeks in any manner you prefer – yes, the leafy parts, too! The important part with the leeks is to be sure they are soaked in water to rid them of all dirt that may be trapped.
  • Roughly chop spinach. Cut cheese into cubes. Set both aside.
  • Whisk together eggs, salt, flour and milk; whisk together until smooth. Fold in the spinach and leeks; pour into pie pan. Cover with cheese.  Bake in preheated oven for 35 minutes, until set.
  • Serve with kiwi or any other fruit that may be on hand.
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Calories: 190kcal | Carbohydrates: 17g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 134mg | Sodium: 627mg | Fiber: 2g | Sugar: 6g

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