大象传媒

Serves 6-8

Ingredients:

• 320g ready made shortcrust pastry
• 300g tin new potatoes
• 200g spinach
• 4 eggs
• 75ml milk
• 200ml crème fraîche
• 2 tsp mixed herbs
• 200g grated cheddar cheese

Method:

1. Oven on to 180C fan/200C. Roll out the pastry into a quiche dish and press into the edges. Line the pastry base with parchment paper and fill with baking beans or dry rice/lentils. Place in the oven for 20 minutes.
   
   
2. While the base is baking, prepare the filling. Drain and slice the new potatoes then season with salt and pepper. Put the spinach in a colander and pour over a kettle’s worth of boiling water to wilt. Squeeze out the spinach then chop and mix with the sliced potatoes.
   
   
3. Retrieve the base from the oven, remove the parchment paper and baking beans then trim any excess from the edges. Return to the oven and bake for a further 5 minutes.
   
   
4. In a jug, beat the eggs, milk, crème fraîche and mixed herbs together. Remove the pastry from the oven and sprinkle half the grated cheese over the base. Spread the potato and spinach mix over the cheese. Pour in the egg mixture filling right to the top of the pastry. Top with the remaining cheese. Turn the oven down to 160C fan/180C and bake for 45 minutes.