Bacon and Leek Quiche
1 bunch fresh spinach, well rinsed and trimmed
Salt and freshly ground pepper
1 teaspoon canola oil
2 pounds leeks, quartered, washed, and finely chopped
2 ounces Canadian bacon, trimmed of fat and finely minced
1 egg, lightly beaten
1/2 cup skim milk
1 teaspoon Dijon mustard
2 ounces low-fat goat cheese
1/3 cup grated Parmesan
2 teaspoons unsalted butter
Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch
pie plate with vegetable oil. Place the spinach leaves in a vegetable
steamer over low heat and steam until just wilted, about 1 minute.
Line the pie plate with the spinach leaves. Season with salt and
freshly ground pepper to taste.
Heat the oil in a saucepan. Add the leek, cover, and sweat for 5
Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese,
and add the leek. Pour the mixture carefully over the spinach, top
with the Parmesan, and dot with the butter. Bake for 45 minutes,
or until set. Serve warm.