Quiche aux Légumes

Ingredients

Pastry

• 250 g plain flour
• 125 g cold unsalted butter (cubed)
• ½ teaspoon salt
• 1 egg yolk (large)
• 3-4 tablespoons cold water

Vegetable filling

• 30 g unsalted butter
• 1 leek (large, white and pale green, sliced thinly)
• 1 courgette (medium, diced small)
• 200 g spinach (or kale)
• 1 garlic clove (crushed)
• 1 tablespoon fresh thyme leaves
• salt
• pepper

Custard

• 4 eggs (large)
• 200 ml double cream
• 100 ml whole milk
• 150 g gruyère cheese (grated)
• A grating of nutmeg
• salt
• pepper

Method

Stage 1 - Pastry

1. Rub the butter into the flour and salt until breadcrumb texture.
2. Stir in the egg yolk; add cold water a tablespoon at a time until the dough comes together.
3. Wrap and chill 30 minutes.

Stage 2 - Blind bake

1. Heat the oven to 200°C (180°C fan).
2. Roll the pastry to 3 mm thick; line a 24 cm fluted tart tin; trim with overhang.
3. Prick the base; line with parchment and fill with baking beans.
4. Bake 20 minutes; remove the parchment and beans; bake 8 more minutes until the base is dry and golden.
5. Reduce the oven to 170°C (150°C fan).

Stage 3 - Vegetables

1. Melt the butter in a wide pan over medium heat.
2. Cook the leek 5 minutes until soft.
3. Add the courgette; cook 5 minutes until just tender (no soggy bits - drive the water off).
4. Add the spinach in handfuls until wilted; stir in the garlic and thyme; cook 1 minute.
5. Tip into a sieve and press out any liquid; cool slightly.

Stage 4 - Custard

1. Whisk the eggs, cream and milk; season with salt, pepper and nutmeg.
2. Stir in two-thirds of the cheese.

Stage 5 - Assemble

1. Spread the vegetables across the bottom of the tart shell.
2. Pour over the custard slowly, letting it settle around the vegetables.
3. Sprinkle the remaining cheese on top.

Stage 6 - Bake

1. Bake 30-35 minutes until the centre has a faint wobble (it'll set as it cools).
2. Cool 15 minutes before slicing - gives clean slices.