We solve your bring-a-plate dilemma for a vegetarian lunch – a spinach, leek and goat’s cheese quiche with an easy-make pastry.
2 cups plain flour
150g chilled butter, chopped
1 egg yolk
1 tablespoon water, chilled
1 tablespoon extra virgin olive oil
200g baby spinach
1 large leek, trimmed, thickly sliced
10 eggs, lightly beaten
3/4 cup pure cream
100g goat’s cheese, crumbled
6 small fresh thyme sprigs
Extra baby spinach and thyme sprigs, to serve
1) Preheat oven to 200C/180C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and 2 long sides with baking paper, extending paper 2cm above edges of pan.
2) Process flour and butter until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until dough just comes together. Turn out onto a lightly floured surface and knead gently until smooth. Cover with plastic wrap. Chill for 15 minutes.
3) Roll out dough between 2 sheets of baking paper until 3mm thick and large enough to line base and sides of prepared pan. Push pastry into pan. Trim edges. Chill for 15 minutes.
4) Line pastry with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove baking paper and weights or rice. Bake for a further 10 minutes or until golden. Reduce oven temperature to 160C/140C fan-forced.
5) Meanwhile, heat 1/2 the oil in a large frying pan over high heat. Cook spinach, tossing, for 3 to 4 minutes or until wilted. Transfer to a bowl. Heat remaining oil in pan. Cook leek, stirring, for 5 to 7 minutes or until softened.
6) Squeeze excess liquid from spinach. Coarsely chop. Arrange spinach and leek over pastry base. Whisk eggs and cream together until well combined. Season with salt and pepper. Pour over leek mixture. Sprinkle with goat’s cheese and thyme. Bake for 35 to 40 minutes or until just set. Serve warm or at room temperature, scattered with extra spinach and thyme.
Note: Freezer tip : Cool quiche in pan and wrap in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge overnight. Preheat oven to 160C/140C. Bake uncovered, for 20 to 30 minutes, until heated through.
Photography by Guy Bailey & Craig Wall