Quiche is a delicious way to sneak lots of healthy produce into your family, while also minimizing food waste by utilizing a variety of ingredients in smaller quantities. Versatile and quick to prepare, it’s the ideal recipe to have in your repertoire for both easy meal prep and no-stress entertaining. Feel free to swap in similar quantities of produce for the ingredients listed below. Try whatever is in season where you live, or take advantage of more affordable frozen produce (just thaw and drain before using). While widely considered a classic French dish, the etymology of quiche actually derives from a variety of European countries. Italy and England both popularized a variation of egg and cream baked into a crust in the 13th and 14th centuries. The name quiche can be traced to ‘kunchen,’ the German word for cake or tarte. Regardless of the origin story, quiche is surely a delicious and healthy addition to your culinary collection. 

Serves: 4-6

Total Time: 1 hour (plus 15 minutes hands-off cooling time)


  • 2 tablespoons extra virgin olive oil
  • 1 leek, halved lengthwise, white and light green parts thinly sliced into thin strips
  • 2 cloves garlic, peeled and minced
  • 1 small handful chopped spinach (or swap in any greens you have- try kale, swiss chard or beet greens)
  • 1 cup chopped mushrooms
  • 4 eggs
  • ½ cup heavy cream
  • ½ cup shredded cheddar cheese
  • Salt and pepper, to taste
  • 1 prepared pie crust


  1. Preheat your oven to 350 degrees. 
  2. In a large skillet, add the olive oil, leeks, garlic, greens, mushrooms and a pinch of salt and pepper. Sauté over medium heat for 6-8 minutes, until softened and shrunk down. 
  3. In a large bowl, whisk together the eggs and cream with a pinch of salt and pepper. 
  4. Spread the leek and greens mix in an even layer in your prepared pie crust. Pour the egg and cream mixture over it, and top with the shredded cheese.
  5. Bake for 35-45 minutes, until golden brown and firmly set. Allow to cool for 15-30 minutes, and enjoy!

Note: This can be served warm, at room temperature, or cold. Serve alongside a green salad for a veggie-forward meal everyone will love. 


About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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