|Leek, Spinach, Broccoli and Blue Cheese Quiche|
|Leek, Spinach, Broccoli and Blue Cheese Quiche with Smoked Salmon|
To continue with my pretend travels around France, today I made a quiche. I was feeling lazy after a busy day so I used ready made pastry for the base. The quiche works perfectly with a light green salad but I was in the mood for smoked salmon so I added a slice to the side of my portion. This dish is great warm or cold so I have saved a small portion to have for lunch tomorrow.
Serves: 2, with leftovers
Ready made shortcrust pastry
Handful, broccoli heads
2 small leeks, chopped
3 handfuls, spinach
1 garlic clove, finely chopped
handful cherry tomatoes, halved
Chunk of blue cheese, sant agur is my favourite, crumbled
Small chunk of parmesan, finely grated
4 free range oraganic eggs
Splash of milk
Sea salt and black pepper
Dash of olive oil
M: Serve with a slice of smoked salmon
Heat the oven to 180º.
Brush a quiche dish with a little olive oil and roll out the pastry on top. Line the base of the pastry with baking paper and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and baking paper and return to the oven for another five minutes to cook the base.
Meanwhile, heat a little olive oil in a frying pan and gently fry the garlic and leeks for a few minutes before adding the spinach. Cook the spinach until it starts to wilt. Remove from the heat and set aside.
Blanche the broccoli in boiling water for two minutes. Drain and set aside.
Whisk the eggs together with a splash of milk and season.
Layer the pre-cooked pastry with the spinach, leeks and broccoli. Crumble over the blue cheese, evenly pour on the whisked eggs and sprinkle with parmesan cheese. Finally, decorate the top with the tomato halves.
Place in the oven for 25 minues.
Leave the quiche to stand for 5 minutes before serving. Serve with a green salad.