Spinach/Leek Egg Pie

We finally have sunshine and temperatures hitting 80-degrees in Seattle and I thought, "what could I make that is easy, yet filling?" Tonight I made a "vegetarian" version to the Ham & Egg Pie my mother use to make.  I've never seen a recipe, in any cookbook, and I can only imagine that necessity was her creativity.  She had just a few slices of ham left and needed to stretch it to feed all of us (8 children!)

At first glance, you might think this is a quiche, but it's not.  Whereas, a quiche has a more "custard-like" consistency, egg pie is dense.  The main difference lies in the proportion of cream and eggs, but, with a closer look, you'll also discover, egg pie has a top crust.  These subtle differences will make this dish one you'll family will like as much as we did.  The fun thing is that you can substitute your favorite ingredients as long as you keep the right egg/cream mixture.  Try chard or broccoli, Gruyere cheese or a Smoked Gouda, and I think mushrooms are always good, except my husband doesn't like them!  Finally, adding a salad makes this a balanced meal for your family, whether it's summer, fall, winter or spring.


Spinach/Leek Egg Pie

2 pie dough disks

9 or 10-inch pie dish

1 - 10oz. pkg. frozen chopped spinach
2 large leeks
7 large eggs
1/2 cup Half & Half
1 cup cheddar cheese (or a mixture of your favorite)
2 T chopped chives
salt & pepper to taste

Preheat oven to 400F-degrees.
Using a chef knife, cut the root end off the leek, then, cut off the green end.  I cut the leeks in half so I can really wash between the layers.  Leeks can be loaded with dirt by the nature from which they grow.

 
Saute in a large frying pan that you have heated 3 T olive oil in over medium heat.  Sweat the leeks until translucent. 

Meanwhile, remove the spinach packaging  and in just the box, heat in the microwave for 1 minute 30 seconds.  Add the spinach to the leeks and continue to cook until all the "moisture" from the spinach has evaporated.  Set aside to cool.

Take out your dough from the refrigerator and roll out the bottom crust.  Fit it to the pie dish, allowing for excess dough to overhang.  Sprinkle the bottom with the 2 T. chives, salt and pepper and half the cheese. Set aside.

In a 4-cup mixing bowl, whisk the 7 large eggs.  The measurement should be about 1 1/2 cups.  Add Half & Half to come up to the 2 cup measure.

Arrange the cooled spinach/leek mixture over the cheese.  Pour the egg mixture over the spinach/leek mixture.  Sprinkle with additional cheese.


Roll out the top pie dough and place it over the above.   Crimp edges and make slits in the top to allow steam to escape. Place pie on a baking sheet and place in the oven.  Set timer for 15 minutes, then lower the oven to 375F-degrees and continue to Bake for 40 to 45 minutes until golden brown and a paring knife comes out clean when stuck into the center.  Enjoy!