Leek and Spinach Quiche
A fresh baked dish featuring leeks and spinach. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- Salt
- 100 g butter
- 1 egg yolk
- 300 g frozen spinach leaves
- 2 leeks
- 1 tbsp oil
- Salt
- Pepper
- a pinch freshly ground nutmeg
- 250 g sour cream
- 50 ml milk
- dried Thyme
- 3 eggs (size M)
- 50 g aged Gouda
Instructions
-
1.
Mix flour with salt in a bowl. Add butter pieces, egg yolk and 3 tbsp cold water. Scrape everything with a knife to create dry crumbs, then knead by hand into a smooth dough. Wrap in cling film and chill for 30 minutes.
-
2.
Thaw spinach for the filling. Clean and wash leeks, cut into 1 cm rings. Heat oil and sauté leeks for 1–2 minutes. Season with salt and pepper. Drain spinach well and season it in a bowl with salt, pepper and nutmeg. Whisk sour cream, milk, thyme and eggs together for the custard; season with salt and pepper.
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3.
Roll dough on a lightly floured surface into a disc about 30 cm across and line a greased quiche or springform (26 cm diameter), shaping a 3 cm high edge. Spread leeks over the base. Place small heaps of spinach between them. Pour the egg‑sour cream mixture over everything. Grate Gouda on top. Bake in a preheated oven at 200 °C (gas: level 3–4, fan: 180 °C) for about 35 minutes.
