Spinach, Leek And Goat’s Cheese Quiche
Prep30 minutes (plus 30 minutes chilling time)
2 cups plain flour
150g chilled butter, chopped
1 egg yolk
1 tablespoon chilled water
1 tablespoon extra virgin olive oil
200g baby spinach
1 large leek, trimmed, thickly sliced
10 eggs, lightly beaten
¾ cup pure cream
100g goat’s cheese, crumbled
6 small fresh thyme sprigs
Extra baby spinach and thyme sprigs, to serve
1. Preheat oven to
200°C/180°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and 2
long sides with baking paper, extending paper 2cm above edges of pan.
2. Process flour
and butter until mixture resembles fine breadcrumbs. Add egg yolk and water.
Process until dough just comes together. Turn out onto a lightly floured
surface and knead gently until smooth. Cover with plastic wrap. Chill for 15
3. Roll out dough
between 2 sheets of baking paper until 3mm thick and large enough to line base
and sides of prepared pan. Push pastry into pan. Trim edges. Chill for 15
4. Line pastry with
baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10
minutes. Remove baking paper and weights or rice. Bake for a further 10 minutes
or until golden. Reduce oven temperature to 160°C/140°C fan-forced.
5. Meanwhile, heat
½ the oil in a large frying pan over high heat. Cook spinach, tossing, for 3 to
4 minutes or until wilted. Transfer to a bowl. Heat remaining oil in pan. Cook
leek, stirring, for 5 to 7 minutes or until softened.
6. Squeeze excess
liquid from spinach. Coarsely chop. Arrange spinach and leek over pastry base.
Whisk eggs and cream together until well combined. Season with salt and pepper.
Pour over leek mixture. Sprinkle with goat’s cheese and thyme. Bake for 35 to
40 minutes or until just set. Serve warm or at room temperature, scattered with
extra spinach and thyme.
Nutrition: (per serve) 2118kJ; 37g fat; 20.2g sat fat; 16.2g
protein; 26.4g carbs; 2.8g fibre; 315mg chol; 325mg sodium
Spinach, Leek And
Goat’s Cheese Quiche