Spinach and Kentish blue cheese quiche

SERVES: 6

Ingredients

For the pastry:

230g plain flour

125g cold, unsalted butter 1 egg yolk

For the filling: Knob of butter and a dash of olive oil

2 medium leeks, finely sliced 4 large handfuls spinach leaves

115g Kentish Blue cheese (or a different crumbly blue cheese) 2 whole eggs, 1 yolk

285 ml heavy cream

2 tbs chopped chives

Salt and pepper Nutmeg, freshly grated

Method

Preheat oven to 190C.

Put the flour and butter in a food processor and pulse until it forms fine breadcrumbs. Then add the egg yolk, pulse again and bring the mixture together in a ball with your hand.

If it’s still too dry, add a tablespoon of cold water and mix again.

Press into a 23cm loose bottomed pie tin and chill for 30 minutes.

Prick the pastry with a fork then line it with parchment (baking) paper and fill with baking beans or rice.

Bake for 15 minutes, then remove the baking beans and cook for a further 10 minutes or until slightly golden. Remove and set aside in a cool, dry place.

Heat the butter and olive oil and briefly saute the leeks. Be careful to make sure they’re not greasy.

Put the spinach in a colander and wilt by slowly pouring a kettle of hot water over it. Then rinse with cold water and squeeze out. The spinach should be softened. Chop up finely.

Spread the chopped spinach, crumbled cheese and leeks across the bottom of the quiche base.

In a bowl, mix the eggs, cream, chives, salt, pepper and freshly ground nutmeg. Pour over the cheese and spinach and bake for approximately 40 minutes or until golden and set in the centre.