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 greased dish with the shortcrust, press the rims, weigh down with foil and legumes and blind-bake at 200 °C for 10 min.
2. Cut the leek into fine rings and sweat; add the spinach, let it wilt and squeeze well.
3. Whisk eggs, cream and half the cheese and season with salt, pepper and nutmeg.
4. Scatter the vegetables on the pre-baked base and pour the custard over it; sprinkle the remaining cheese on top.
5. Bake at 180 °C for about 35 min until the filling is set and golden.
6. Rest for 10 min, then cut and serve lukewarm.