French cuisine · Dough, Pasta & Rice

Vegetable Quiche

Buttery shortcrust pastry with a spinach-leek filling and cheese custard.

Ingredients · for 6 servings

• 1 shortcrust pastry
• 300 g spinach
• 2 leek stalks
• 3 eggs
• 200 ml cream
• 150 g cheese

Instructions

1. Line a tin with the pastry and blind-bake for 10 min.
2. Sauté the leek and spinach and squeeze out well.
3. Whisk the eggs, cream and cheese, add the vegetables, pour over the custard.
4. Bake at 180 °C for 35 min. until golden.