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Spinach, leek and goat's cheese quiche
Spinach, leek and goat's cheese quiche
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Delightful spinach, leek, and goat cheese quiche with a simple homemade pastry - the perfect vegetarian lunch solution!
Ingredients:
  • 500.00 ml plain flour
  • 150g chilled butter, chopped
  • 1 egg yolk
  • 20.00 gm water, chilled
  • 200g baby spinach
  • 1 large leek, trimmed, thickly sliced
  • 10 eggs, lightly beaten
  • 189.38 gm pure cream
  • 100g goat's cheese, crumbled
  • 6 small fresh thyme sprigs
  • Extra baby spinach, to serve
  • Thyme sprigs, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper, making sure the paper extends 2cm above the edges of the pan.
  • Combine the flour and butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and pulse until the dough just comes together. Transfer the dough onto a lightly floured surface and knead gently until smooth. Cover with plastic wrap and refrigerate for 15 minutes.
  • Roll out the dough to a 3mm thickness between two sheets of baking paper to fit the prepared pan. Gently press the pastry into the pan, trim the edges, and refrigerate for 15 minutes.
  • Prepare the pastry by lining it with baking paper and fill it with baking weights or uncooked rice. Blind-bake for 10 minutes until lightly golden. Remove the baking paper and weights or rice, then bake for an additional 10 minutes until golden. Finally, lower the oven temperature to 160C/140C fan-forced.
  • Heat half of the oil in a large frying pan over high heat. Cook spinach, tossing occasionally, for 3 to 4 minutes until wilted. Transfer to a bowl. Add the rest of the oil to the pan. Cook leek, stirring constantly, for 5 to 7 minutes until softened.
  • Pat dry the spinach to remove excess liquid, then roughly chop it. Lay the spinach and leek over the pastry base. Combine eggs and cream, season with salt and pepper, and pour over the leek mixture. Top with goat's cheese and thyme. Bake for 35 to 40 minutes or until the filling is just set. Serve warm or at room temperature, garnished with extra spinach and thyme.

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