Cheese and herb quiche
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 6–8
- Dietary
- Nut-free
This quick and easy quiche uses ready-rolled puff pastry, but takes no shortcuts in terms of flavour with slow cooked leeks, gruyère and plenty of herbs.
Ingredients
- 450g/1lb ready-rolled puff pastry
- 20g/¾oz unsalted butter
- 3 leeks, finely chopped
- 5 free-range eggs
- 250ml/9fl oz whole milk
- 250ml/9fl oz double cream
- 1 tbsp Dijon mustard
- 500g/1lb 2oz baby spinach, cooked and squeezed dry
- 10g/½oz chives, chopped
- 10g/½oz tarragon, chopped
- 150g/5½oz gruyère
- salt and white pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in tart shell with the pastry and blind bake until golden brown, this will take 20 minutes. Set aside to cool slightly.
Meanwhile, add the butter to a frying pan on a low heat. Once melted, add the leeks and gently fry for around 30 minutes, until softened but without any colour.
Whisk together the eggs, milk, cream and mustard in a mixing bowl. Pass the mixture through a sieve, as this will help create a smooth set custard, and season well with salt and white pepper.
Spoon the softened leeks into the base of the tart shell, then scatter over the spinach, herbs and gruyère.
Carefully pour over the egg mixture, filling the tart almost to the top. Top up with the remaining mixture once the tart is in the oven to avoid spilling.
Reduce the oven temperature to 170C/150C Fan/Gas 3½ and bake for around 30 minutes, until the filling is mostly set but still has a slight wobble in the centre.
Remove from the oven and leave to rest at room temperature for a couple of hours to fully firm up.
Slice and serve at room temperature.
