Clodagh's Coronation Quiche

Serves 6

INGREDIENTS:

For the pastry:

Pastry

125g plain flour, plus extra to dust

80g unsalted butter, chilled and cubed

1 egg yolk

1 tbsp cold water

Filling

15g butter

1/2 leek, halved lengthwise and thinly sliced

1/2 clove of garlic, crushed

90g spinach

2 1/2 eggs

100ml double cream

40 ml milk

75g mature cheddar, coarsely grated

55g sun-blushed tomatoes, chopped in half

1 tbsp fresh basil, torn

Sea salt and freshly ground black pepper

METHOD:

1. To make the pastry, put the flour, chilled butter, egg yolk, and cold water into a food processor and blend until the pastry binds together.

2. Tip the pastry onto a lightly floured surface and lightly knead until the pastry is smooth. Using a rolling pin, roll out to a circular shape. Then carefully place into a tart tin, easing the pastry into the base. Trim the pastry edges, press the pastry into the fluted edge, lightly prick the base with a fork several times, then chill for 10 minutes.

3. Preheat the oven to 180oc.

4. Line the chilled pastry with parchment and fill with baking beans or rice. Bake for 12 minutes. Remove the parchment and baking beans and bake for another 10 minutes until barely starting to brown on the edges.

5. Place a saucepan over a medium heat, the butter and once melted stir in the sliced leeks and crushed garlic, leave to sweat for 3 minutes, then stir in the spinach and cook for a further minute until the spinach has wilted. Remove from the pan and place on a clean tea towel, and wring all the excess water from the spinach.

6. In a large bowl, whisk together the eggs, cream and milk Add the grated cheddar cheese, spinach, leeks, basil, sun blushed tomatoes and season with sea salt and freshly ground black pepper. Stir well to combine all the ingredients.

7. Bake in the pre-heated oven for 25 minutes.

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