08/06/2026
Unpretentious for sure!
Very simple ingredients - trust me I was impressed by how good it is. Even die-hard meat eaters in my family (they know who they are!) enjoyed it.
Excellent crumbly pastry, good tasty filling.
(Adapted from a Riverford recipe).
Pastry: 150g each of wholemeal and white spelt flour, 150g cold diced salted butter, 1 egg, pinch of salt.
Pulse flour butter and salt in food processor till you have breadcrumb consistency. Add egg and a dash of cold water, it will come together when you tip out in a ball. Roll it out and line a buttered quiche/tart tin. Chill thoroughly in the fridge.
Filling: 400g cooked potatoes in skin, diced, 2 leeks, 2 garlic cloves, 150g greens, 2tbs Dijon mustard, 1tsp nutmeg, 220ml double cream, 150g grated cheddar , fresh tarragon if you can
Sauté leeks in a k**b of butter for 10 minutes, then add garlic.
Add chopped greens and wilt briefly.
Whisk cream, mustard, nutmeg, black pepper, in a bowl, then add potatoes, greens mix, tarragon and 2/3 of cheese.
Mix well, add an extra pinch salt and pepper, fill pastry case, top with remaining cheese and bake for 45 minutes at 180.
Serve with green salad.
TIP: you must use cold butter and chill pastry well.
I blind bake the case for 10-15 minutes first, but you don’t have to.
