About the Recipe
Easy dinner option with the option to have leftovers for lunch, it's even great cold. You can create your own shortcut pastry here or you can take the easy, quicker route and get one from the shops. Chop, whisk, pour and cook. Enjoy
Ingredients
4 tbsp unsalted butter
130g Leak
190g Mushrooms
1 tbs 5g fresh herbs
70g Spinach
5 Eggs
Salt & pepper to taste
1 cup 235g Cream
90g Sundried tomatoes
45g Goats cheese
Topped with
Toasted pine nuts
Rocket
Method
Melt 2 tablespoons of butter in a fry pan then saute leek on a medium heat for 10 minutes.
Add the chopped mushrooms and the last 2 tablespoons of butter to coat the mushrooms for an additional 10 minutes.
Sprinkle over the fresh chopped herbs and cook for a further 5 minutes to release the flavours.
Tip the spinach over the top and reduce the heat to low (or off), allow the spinach to wilt.
Crack the eggs onto a large bowl, whisk eggs and add optional salt and pepper.
Pour cream into the eggs and mix.
Add sundried tomatoes and goats cheese.
Add the cooled pan mixture and mix well.
Pour mixture into the pie crust and place into the oven at 165c for 50 minutes.
Top with some fresh rocket and pan fried pine nuts.