QUICHE WITH LEEKS, GEENS AND GRUYERE

• porsi: 4

Bahan-bahan

1 x 320g sheet of shortcrust pastry, thawed if frozen

40g butter

2 leeks, washed, trimmed and chopped

Salt and black pepper

100g baby spinach

120g Gruyere, grated

2 large eggs

250mI cream

Petunjuk

1 Roll out the pastry on a lightly floured surface and use it to line a 20cm loosæ 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 buner 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 Gruyere.

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 Gruyere. 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.