Cheese, Leek and Spinach Quiche (Eggless)

I do like a quiche but it is usually made with eggs and wanted to find a way to get a great quiche that set as well as if it had eggs in it. So this was my first attempt after doing a little research and getting ideas from cooking shows and advice from my cooking master, my mother. She suggested that cream is a thick consistency and it will thicken and set in the cooking and cooling process. So all I need was pull together a combination of vegetables I like and classically works well and executed what my mum told me. I got to it and was thrilled with the result. It set just well, tasted great and now confident to try various fillings and try different alternatives instead of cream to get that texture of a quiche.

Ingredients:

1kg Baby Spinach, roughly chopped

250g Leeks, chopped

100g Mild White Cheddar

284ml Double Cream

250g Short Crust Pastry (allow to defrost or soften out of the fridge according to the packet instructions)

2 cloves of garlic, grated

1tsp Nutmeg

Dried Thyme

Dried Oregano

Salt and Pepper to taste

Method:

1) In a large pan place a knob of butter and 2 tablespoons of oil and allow the butter to melt gently. Add in the chopped leeks, season with salt and pepper, grate in the garlic and add the nutmeg. Let the leeks soften on a low heat for about 5 minutes.

2) Meanwhile roughly chop the spinach add in handfuls and close lid to help it wilt down. Once wilted turn off heat, take off the lid to stop condensation and the mixture from getting water in it. Sprinkle a little thyme and oregano and set aside to cool.

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3) Flour a clean surface and roll out the pastry into a large circle that fits your tart tray, ensure you cut at least 1inch larger than the dish. Place in the dish, gentle push the pastry to the bottom and using your thumb push into the corners of the dish.  Do not trim the edge, leave the overhang as short crust shrinks. Pierce the base of the pastry with a fork, place a piece of foil on top of the pastry and dry peas/ uncooked rice and bake at a low temperature at 170°c for 20 mins.

4) While that bakes grate the cheese and in a large bowl assemble the filling. Begin with adding the double cream, season with salt and pepper, stir in the grated cheese and add in the cooled spinach and leek mixture. Gently stir altogether and careful not to beat the cream but the mixture needs to be thick. If you feel its not thick enough a couple tablespoons of plain flour will help this come together.

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5) Once the base is baked remove from the oven and allow to cool slightly. Once cooled spoon and spread the filling in the base and return to the oven at 180°c for 40 minutes until browned on top. If the quiche browns too quickly then cover lightly with foil then allow to cook for the remaining time.