leek and spinach quiche

On Saturday we had our very first official tasting. It was my brother’s (Philipp’s) birthday party so we used this occasion to turn it into a tasting. I recently got a green screen ( yes – Im turning pro) so we filmed a little tasting- video. We still need to edit the footage, so stay tuned (I hope the sound turns out ok..)

We made a mixed buffet, with cricket meals and non-cricket meals, and our guests had to guess which foods contained the „special ingredient“. Most of them guessed wrong. It’s funny how people think crickets must have such a strong taste to them, but in fact, their flavour is very nutty and can be mistaken for a simple hazelnut.

This quiche was definitely on the hit list with our guests (together with the chocolate peanut cups that i made – recipe will follow!) So I just had to share this perfect spring meal with you guys. Here we go:

leek and spinach quiche

Print Recipe
Serves: 6-8 Cooking Time: 30min


  • For the base:
  • 50g cricket flour
  • 100g spelt flour
  • 80g butter
  • salt
  • For the filling:
  • 2 hands full of fresh spinach
  • half a leek (chopped)
  • fresh basil
  • 1 onion
  • salt and pepper
  • garlic
  • 1 cup of cream (200ml)
  • grated cheese
  • 2 eggs
  • thyme



Start with the quiche dough by mixing the cold butter into the flours with some salt. Mix with your hands until you have a smooth tart dough. Place in a greased tart tin.


Start by chopping the leek, the onion and the garlic.


In a big pan, fry the onion and the garlic. Once the onions turn translusent add the leek and the spinach ( low heat!)


Once the leaves are soft add the cream and spices as you desire. I used thyme, fresh basil, some ginger and some nutmeg.


Add the cheese to the mix and immediately put in the tart tin (before the cheese starts melting).


Bake at 200°C for around 30min until the cheese is golden on top.


Serve with some goats cheese and spices sprinkled on top.

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