Ingredients
1 x quantity of pastry (I use gluten free)
5 free range eggs
200ml approx. of organic double cream
150-200g grated cheese. Vintage/ extra mature cheddar works the best
1 leek, finely sliced
1 small onion or 1/2 a large one, finely chopped
100g mushrooms sliced
100g cherry tomatoes, halved
100g spinach or wild garlic
2-3 cloves garlic
big bunch of fresh herbs such as oregano, chives, parsley
salt & pepper
Method
Roll the pastry out as per recipe/packet instructions and use to line a greased tart dish/tray, approx 25cm wide
Blind bake the pastry for 10 minutes. Now you can make the filling.
Start by whisking together the cream and eggs, followed by the grated cheese. Add the rest of the ingredients and mix well.
When the pastry has cooked for 10 minutes, remove and fill it with the prepared mix. It will be very full and taller than the pastry, however you can pat this down as it cooks.
Cook the quiche for 30-35 minutes or until set. Check it at 10 minute intervals to pat down the mixture, as the spinach wilts when it cooks.
Remove from the oven when cooked and allow to cool for at least 30 minutes.