Just made a spinach/leek quiche. The recipe only calls for 3/4 of a cup of thawed frozen spinach and 1/2 cup of chopped leeks. This leaves me with two whole leeks and about a cup of spinach left over.
What can I do with these two? (They don’t have to be used together, BTW. ) I’m particularly interested in using the leeks, because man they’re yummy. (I didn’t realize this until two months ago. O Leeks! Where hast thou been all my life???)
I make a spinach casserole with a layer of spinach topped with sauteed mushrooms followed by a layer of sour cream. Heat until hot, then top with shredded cheddar cheese and back in the oven until the cheese melts.
Perfect. Easy, cheap, and I have half the ingredients already!
Potato leek soup is da bomb.
Amen to that.
If you want to, you can use leeks like you would onions. I sometimes sautée them, add to an omelette. Or, cook some pasta and make pasta salad with the usual additions (pepperoni, sundried tomatoes, mozzarella, etc.).
If you’re just discovering leeks, OP, how about the king of onions—shallots?
AMEN!
This is a non dairy recipe, requires a blender or processor to puree part of the potato soup to give it that creamy mouthfeel. I dump more garlic in though, and kick up the spices in general.
I also rip up hunks of sourdough bread, dump in my bowl, drizzle with olive oil, and then dump the soup on top.
drool
I made it once from a French cookbook—French recipes can be a PITA but then, you decide how faithfully you want to follow them. By the time you get to the presentation, you’re ready to drink it out of a dixie cup.
In any event, the method I recall: straining it through cheesecloth to remove any lumps of potato.
And yeah, it would go great with bread. Maybe a popover “bread bowl” type of thing.
Now I’m all hungry :smack:
BTW there’s another recipe I saw in that book for Flamiche, which is a leek pie. Looked pretty good but I don’t have the confidence for puff pastry.
I have shallots! I bought them for something… can’t remember now. How long can you keep a shallot?
I don’t know…they never last long around me 
Maybe onions have some trace element that I’m not getting in my diet because I have grown to love them. I could almost eat a red onion like an apple.
So take this with a grain of salt, but I can eat them raw. They’re milder than red for sure, but I don’t know how hard core you are. I put them on salads etc. MMM, shallots!
I make a pasta sauce using spinach and onions sauteed in olive oil. Sometimes I add ham to the sauce, sometimes not. My family likes it. Might work for you.
I was thinking something like a hot spinach artichoke dip, except make it as a spinach leek dip. Usually those contain some cream cheese, parmesan and some mayo, plus a little seasoning.