Leprechaun Quiche
Celebrate the luck of the Irish with this flavorful Leprechaun Quiche, a vibrant and wholesome dish that’s perfect for brunch or any festive gathering. Featuring a buttery pre-made pie crust as its base, this quiche is loaded with the earthy sweetness of sautéed leeks, the vibrant green of baby spinach, and the creamy richness of Irish cheddar cheese. Freshly chopped herbs like chives and parsley bring a touch of herbal brightness, while a hint of nutmeg adds a subtle warmth. The silky egg and cream filling ties all the flavors together, creating a luxurious texture that’s irresistible. Whether you’re hosting a St. Patrick's Day celebration or simply craving a comforting slice of homemade quiche, this dish is as easy to make as it is delicious. Serve it warm with a side salad or enjoy it as a striking centerpiece in your next brunch spread! Keywords: Irish quiche, leprechaun recipe, St. Patrick's Day brunch, leek and spinach quiche.
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 tablespoon butter
- 1 cup leeks (white and light green parts, thinly sliced)
- 2 cups baby spinach
- 4 large eggs
- 1 cup heavy cream
- 1 cup Irish cheddar cheese (shredded)
- 2 tablespoons chives (chopped)
- 2 tablespoons parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pinch nutmeg (optional, freshly grated)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust and gently press it into a 9-inch pie dish. Trim off any excess dough hanging over the edge and crimp the edges neatly. Prick the bottom of the crust with a fork to prevent bubbling.
Place the crust in the freezer for about 10 minutes to ensure it stays firm while baking.
Bake the crust (blind baking) for 10 minutes. Remove and set aside to cool slightly.
In a medium skillet, melt the butter over medium heat. Add the sliced leeks and sauté for 3–4 minutes, or until softened but not browned.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg (if using).
Stir in the shredded Irish cheddar cheese, chopped chives, and parsley. Mix well.
Spread the sautéed leek and spinach mixture evenly over the bottom of the pre-baked pie crust.
Pour the egg mixture over the vegetables, ensuring it is evenly distributed.
Place the quiche on the center rack of the oven and bake for 30–35 minutes, or until the center is just set and a knife inserted into it comes out clean.
Remove the quiche from the oven and let it cool for 5–10 minutes before slicing.
Serve warm and enjoy your Leprechaun Quiche, garnished with extra fresh herbs if desired!
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 5.4 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1037 mg | 80% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
