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Bacon and Leek Quiche

Serves 8

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 (use heavy cream)
1 teaspoon Dijon mustard
2 ounces low-fat goat cheese
1/3 cup Parmesan shards
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 minutes. 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.