The French know their cheese, but I think no cheese is better than Boursin. The ooey, gooey creaminess makes this a melt-in-your-mouth spinach and leek quiche.

Ingredients

  • 2 Tbs virgin olive or avocado oil
  • 1 medium leek, about 1/2 cup
  • 1 5-6 ounce baby spinach, coarsely chopped
  • 6 large eggs
  • 1/2 C milk
  • 1 Tbs Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 5.3 oz. Boursin garlic and fine herb cheese

Preheat oven to 375. Coat a 9-inch pie pan with cooking spray.

Heat oil in a skillet over medium heat, swirl to coat. Add leeks, sautéing until softened and starting to caramelize for about 5 minutes. Add spinach, stirring constantly, until wilted, 1-2 minutes. Transfer to a prepared pie pan.

Blend eggs, half and half, Boursin cheese, mustard, salt, and pepper until fluffy. Pour over the spinach mixture. Bake until set and golden brown, about 30 minutes. Let it stand for 10 minutes before slicing.