This tasty quiche is popular all over France however is most seen in the S.W where Rocamadour cheese comes from.
1 sheet ready-rolled shortcrust pastry
1kg fresh spinach (frozen spinach can be used)
1 leek finely chopped
4-6 rashers thin sliced middle bacon chopped, rinds removed
1 teaspoon butter
150g Rocamadour goats cheese discs (or any goats cheese)
300ml thickened cream
75g grated Gruyere cheese
salt and pepper to taste
Wash the spinach well and roughly chop then place in a large colander to drain.
Put the cut washed spinach it in a large saucepan and cook the spinach until it is wilted – you will not need to add water when cooking as the water clinging to the washed spinach will be sufficient.
When the spinach is cooked return it to the colander and sit it over a plate or bowl for an hour, this will allow all excess liquid to drain from the spinach.
Preheat the oven to 180 C.
Grease a quiche dish with butter, then line with shortcrust pastry trimming the edges as required. Prick the pastry all over with a fork and line with a layer of baking paper. Half fill with rice or baking beads and cook for 10 minutes then remover from the oven. Remove beans.
Meanwhile in a large frying pan cook the leeks on a slow heat until they start to soften and add the bacon and cook until the leeks are soft, then add the spinach to the mixture and give it a good stir.
In a separate bowl beat the eggs together and then add the cream, cheese and seasoning.
Spread the spinach mixture over the pastry and then pour the egg mixture over the it. Place the goats cheese on the top. Bake for 30 minutes or until set. Rest for 5 minutes