This makes a perfect light lunch or late night supper. Serve with a leafy salad to maximise your greens!
Serves 6 slices or 2 for supper
225g shortcrust pastry (see sundries)
3 tablespoons extra virgin olive oil
4 leeks, trimmed
salt and freshly ground black pepper
200g spinach, washed
1 medium egg
1 medium egg yolk
200ml double cream
3 tablespoons finely grated Gruyere, Comte or Cheddar
Roll out the pastry out on a lightly floured surface and use
to line a 20cm diameter tart case, or a non-stick Victoria sponge cake
Prick the base, line with
foil and fill with baking beans.
If you don’t have any, roughly scrunch up another sheet of foil and fill
the base. Chill for 30 minutes.
Preheat the oven to (fan) 180ºC/gas mark 4 and bake the pastry
case for 15 minutes.
enough to handle, remove the beans and paper.
Halve the trimmed leeks and wash thoroughly before draining
well and finely slicing.
non-stick frying pan over a medium low heat.
Add the oil and, once hot, add the leeks and fry for 10
minutes or until soft.
season and set aside.
Drop the spinach into a saucepan of boiling of water. As
soon as it wilts – within seconds – drain and cool under cold running
Squeeze the spinach dry and
Beat together the eggs and cream.
Mix in the spinach, leeks and cheese.
Season to taste.
Tip into the pastry case and
immediately return to the oven.
Bake for 30 minutes or until golden and slightly risen.
Serve hot, warm or cold.