For the pastry:
375g plain flour Pinch of salt 210g chilled butter 3 egg yolks 1-2 tbsp chilled water
Or use a store bought shortcrust pastry flour, for dusting
For the filling: 1 tbsp olive oil 250g Denny Portabellini mushrooms, sliced
2 medium leeks, sliced
200g baby spinach leaves
1x 300g Denny Creamy Cheese Mushroom Sauce 4 eggs 100ml milk 200ml cream 200g mature cheddar, grated Herb or sea salt
Freshly ground black pepper
*fills a 26cm quiche dish
For the pastry:
Preheat oven to 180˚C.
Process the flour and butter in a food processor until the mixture resembles wet sand. Add the egg yolks and just enough iced water to form a smooth dough. Knead very lightly on a cold surface then wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. When ready to use, bring to room temperature and roll out on a lightly floured surface until 3-5mm thick. Line your quiche dish with the pastry. Trim the edges. Prick the base with a fork. Blind bake using baking beans or rice for 15-20 minutes. Cool.
For the filling:
Blanch the spinach. Place it in a colander over the sink and pour boiling water over it. Drain and roughly chop.
In a large frying pan sauté the mushrooms and leeks with a drizzle of olive oil. Season well. Pour in the Denny Creamy Cheese Mushroom Sauce and simmer for 5 minutes. Switch the heat off.
Add the spinach and grated cheese to the pan and mix well.
In a small bowl whisk together the eggs, milk, cream and season well.
Fill the blind baked quiche dish with the mushroom mixture. Pour over the egg custard and place in the oven.
Bake for 45 minutes at 160˚C until golden brown and cooked through.
Allow the quiche to rest before slicing and serve with a fresh salad.