Spinach & Leek Quiche

Pre-heat oven to 375 degrees

Heat 1 tablespoon of Master Blend Olive Oil in a large skillet over medium heat. Add all the spinach and 1/2 teaspoon of the French Grey Salt. Continuously stir the spinach until all the way cooked, about 5 minutes. 

Remove spinach from pan and place on paper towel to absorb any additional moisture. 

In the same skillet add the remaining Master Blend Olive Oil, sliced leeks, chopped garlic, and remaining French Grey Salt. Cook leeks until just slightly brown and tender, about 7-10 minutes. Once cooked through, remove pan from heat and add grated lemon. 

In a medium bowl whisk together the three eggs, heavy cream, and whole milk. Whisk until well combined.

Chop cooked spinach and cover the bottom of the pie crust. Spread the cooked leeks on top of the spinach. Layer in the gruyere and parmesan on top of the leeks. Pour the egg and milk mixture over everything. 

Bake the quiche for 30-40 minutes until it's slightly browned on top. Remove from the oven, top with sage leaves, and serve!