1 x 320g sheet of shortcrust pastry, thawed if frozen
2 leeks, washed, trimmed and chopped
Salt and black pepper
100g baby spinach
120g Gruyère, grated
2 large eggs
- Roll out the pastry on a lightly floured surface and use it to line a 20cm loose-bottomed fluted tart tin. Chill in the fridge for 30 minutes.
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Prick the pastry case all over with a fork. Line the base and sides with parchment paper and weigh it down with baking beans. Place on a baking tray and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes or until light golden brown. Trim away any overhanging pastry. Allow to cool.
- Melt the butter in a pan over a medium heat. Add the leeks, season with salt and pepper and cook for 8-10 minutes until soft. Add the baby spinach and cook for 2-3 minutes until wilted. Set aside and allow to cool. Stir together with half of the grated Gruyère.
- Transfer the mixture to the cooled pastry case and spread out evenly.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- In a jug, beat the eggs together with the remaining Gruyère, the cream and some salt and pepper. Pour into the pastry case, evenly covering the leek mixture.
- Bake for 25-30 minutes until golden and just set. Allow to rest for a few minutes, then slice. Serve the quiche warm or allow to cool to room temperature.
Per Serving: 659kcals, 46.6g fat (13.4g saturated), 44.3g carbs (3.2g sugars), 18g protein, 2.2g fibre, 0.277g sodium