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Spinach, Leek And Goat’s Cheese Quiche - Baked Ricotta And Antipasto Crepes (part 1)

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Spinach, Leek And Goat’s Cheese Quiche

·         Serves8

·         Prep30 minutes (plus 30 minutes chilling time)

·         Cook1 hour

Ingredient

·         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

 Recipe

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 minutes.

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 minutes.

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

Spinach, Leek And Goat’s Cheese Quiche

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