Serves 4
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  1. 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.
  2. 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.
  3. 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.
  4. Transfer the mixture to the cooled pastry case and spread out evenly.
  5. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  6. 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.
  7. 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.

Nutrition Facts

Per Serving: 659kcals, 46.6g fat (13.4g saturated), 44.3g carbs (3.2g sugars), 18g protein, 2.2g fibre, 0.277g sodium

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