Ingredient:
30 g (1 oz) butter
175 g (6 oz) leeks, trimmed and finely sliced
2 eggs, beaten
90 g (3 oz) Gruyere cheese, grated
250 g (8 oz) young spinach leaves, coarsely chopped
150 ml (1/4 pint) each double cream and milk, or 300 ml (1/2 pint) milk
Salt and black pepper
Shortcrust pastry:
175 g (6 oz) plain flour
1 large egg, lightly beaten
23 cm (9 in) loose-bottomed fluted flan tin baking beans
90 g (3 oz) butter
Method:
Make the pastry: Tip the flour into a bowl and rub in the butter with your fingertips. Add enough egg to bind to soft dough. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured work surface, and use to line the flan tin. Prick the bottom of the pastry shell with a fork.
Line the pastry shell with foil or grease-proof paper, and fill with baking beans. Put the tin on a heated baking tray, and bake in a preheat oven at 220c (200c fan, Gas 7) for 15-20 minutes, removing the foil and beans for the final 10 minutes.
Meanwhile, make the filling: melt the butter in a frying pan, add the leeks, and cook over a high heat for 5 minutes or until just beginning to turn golden brown. Add the spinach and cook for about 2 minutes until it just begins to wilt. Spoon the filling into the pastry shell.
Mix together the eggs, milk, cream, and Gruyere cheese in a jug, season with salt and pepper, and pour into the pastry shell.
Reduce the oven temperature to 180c (160c fan, Gas 4) and bake for 25 minutes or until the filling is golden and set. Serve warm or cold with crisp salad leaves and cherry tomatoes.
30 g (1 oz) butter
175 g (6 oz) leeks, trimmed and finely sliced
2 eggs, beaten
90 g (3 oz) Gruyere cheese, grated
250 g (8 oz) young spinach leaves, coarsely chopped
150 ml (1/4 pint) each double cream and milk, or 300 ml (1/2 pint) milk
Salt and black pepper
Shortcrust pastry:
175 g (6 oz) plain flour
1 large egg, lightly beaten
23 cm (9 in) loose-bottomed fluted flan tin baking beans
90 g (3 oz) butter
Method:
Make the pastry: Tip the flour into a bowl and rub in the butter with your fingertips. Add enough egg to bind to soft dough. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured work surface, and use to line the flan tin. Prick the bottom of the pastry shell with a fork.
Line the pastry shell with foil or grease-proof paper, and fill with baking beans. Put the tin on a heated baking tray, and bake in a preheat oven at 220c (200c fan, Gas 7) for 15-20 minutes, removing the foil and beans for the final 10 minutes.
Meanwhile, make the filling: melt the butter in a frying pan, add the leeks, and cook over a high heat for 5 minutes or until just beginning to turn golden brown. Add the spinach and cook for about 2 minutes until it just begins to wilt. Spoon the filling into the pastry shell.
Mix together the eggs, milk, cream, and Gruyere cheese in a jug, season with salt and pepper, and pour into the pastry shell.
Reduce the oven temperature to 180c (160c fan, Gas 4) and bake for 25 minutes or until the filling is golden and set. Serve warm or cold with crisp salad leaves and cherry tomatoes.
