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Spinach, Leek & Gruyere Tart

Serves 4 - 6
Spinach, Leek & Gruyere Tart
  • 2 tbsp butter
  • 1 1/2 cups (175 g) trimmed and finely sliced leeks
  • 8 cups (250 g) coarsely chopped spinach leaves
  • 2 eggs, beaten
  • 2/3 cup (150 ml) milk
  • 2/3 cup (150 ml) heavy cream
  • 3/4 cup (90 g) grated Gruyere cheese
  • salt and black pepper
  • 1 1/2 cups (175 g) all-purpose flour
  • 6 tbsp (90 g) butter
  • about 2 tbsp cold water
  • * 9-in (23-cm) quiche dish or pan
  • * dried beans or pie weights


  1. Make the pastry: put the flour in a bowl, add the butter and rub in with the fingertips. Add enough water to bind to a soft dough. Cover with plastic wrap and chill for 30 minutes.
  2. Roll out the pastry on a lightly floured surface, and line the dish. Prick the bottom of the pastry shell.
  3. Line the pastry shell with foil or waxed paper and fill with dried beans or pie weights. Put the quiche dish on a heated baking sheet, and bake the shell in a 425癋 (220癈) oven for 15-20 minutes, removing the foil and dried beans for the final 10 minutes.
  4. Make the filling: melt the butter in a skillet, add the leeks and cook over a high heat for 5 minutes or until just beginning to turn golden brown. Add the . spinach and cook for about 2 minutes, until it just begins to wilt. Arrange the filling in the shell.
  5. Mix together the eggs, milk, cream, and Gruyere cheese, add salt and pepper to taste, and pour into the pastry shell.
  6. Reduce the oven temperature to 350癋 (l80癈) and bake for 25 minutes or until the filling is golden and set. Serve warm or cold.