Ingredients
| 1 bunch | fresh spinach, well rinsed and trimmed | | Salt and freshly ground pepper | | 1 tsp. | canola oil | | 2 lbs. | leeks, quartered, washed, and finely chopped | | 2 oz. | Canadian bacon, trimmed of fat and finely minced | | 1 | egg, lightly beaten | | 1/2 cup | skim milk | | 1 tsp. | dijon mustard | | 2 oz. | low-fat goat cheese | | 1/3 cup | Parmesan shards | | 2 tsp. | unsalted butter |
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Instructions
Preheat the oven to 375°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.
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