You can use pretty much any cheese for this lovely savoury quiche. I have had excellent results with Asagio, Fontina, feta, Shipcord and various goat’s cheeses, for example. I sometimes add a few diced anchovy fillets in oil to the filling too… delicious.
SERVES 6–8
300g flan pastry
Plain flour, for dusting
Butter, for greasing
For the filling
250g leaf spinach, well washed, stems removed
2 medium eggs, plus 4 extra egg yolks
400ml double cream
10g dill leaves, snipped
150g Comté (aged for 6–12 months), freshly grated
Sea salt and freshly ground pepper
Roll out the pastry on a lightly floured surface to a circle, about 3mm thick. Lightly butter a 22cm tart ring, 3cm deep, and place on a baking sheet. Loosely wrap the pastry around the rolling pin and unfurl it gently over the tart ring, making sure it keeps its shape.
Using your thumb and forefinger, press the pastry against the side of the ring, starting at the base and working up towards the top. If necessary, remove any pastry overhanging the rim by rolling the rolling pin over the top of the ring, then press the pastry up against the side again and into a smooth, even ridge. Chill in the fridge to rest for 20 minutes.
Preheat the oven to 200°C/Gas 6. Prick the pastry base with a fork in 6 or 8 places, then line with a piece of baking parchment. Fill with a layer of ceramic baking beans, rice or dried beans or lentils, and bake ‘blind’ for 20 minutes.
Meanwhile, for the filling, add the spinach to a pan of boiling salted water and blanch for 2 minutes, then drain and refresh in cold water. Drain thoroughly and squeeze dry. Whisk the whole eggs and extra yolks together in a bowl. Add the cream and dill, and season to taste with salt and pepper.
When the part-baked pastry case is ready, carefully remove the beans and paper, then set aside to cool slightly.
Roughly chop the cooked spinach and place in a bowl with the grated cheese. Pour on the egg and cream mixture and stir with a wooden spoon until evenly combined; do not over-mix. Spoon the filling into the pastry case to come to the top of the pastry ring and bake in the oven, still at 200°C/Gas 6, for 35 minutes.
Remove from the oven and immediately slide the tart onto a wire rack. Let cool slightly for 5–10 minutes, then remove the pastry ring and serve.