There’s a leek in this as well.

I had time to do a little browsing in the organic shop while doing my Saturday veg-dash yesterday, so spotted the pre-made puff pastry in the chiller cabinet. As it’s cheaper than the organic own-brand in the supermarket, I decided to buy some on a whim and use up a few eggs.

  • ~250g (before chopping off stipes) small champignons de Paris, sliced
  • ~150g leaf spinach, rinsed
  • Small (~100g) leek, sliced
  • One medium clove garlic
  • Three eggs
  • Tablespoon crème fraîche

Gently fry the garlic and mushrooms in butter. Meanwhile, rinse the spinach, without drying it, and pick out any grim-looking bits. Add the leeks to the frying pan (and add more butter if necessary).

When the mushrooms and leeks are starting to look cooked, add the spinach, season, add more butter if necessary, then cook gently to wilt.

Unroll the pastry and place it in a suitable buttered tin. Place a tablespoonful of mustard in the centre of the base and spread it around using the back of the tablespoon.

Beat three eggs with a tablespoonful of crème fraîche. Season.

When the “filling” has cooked, allow to stand for a few minutes before spooning into the pastry base. Pour in the egg mixture, making sure it gets distributed evenly. I then covered this with a little grated Cantal and a 35g Cabécou which I’d cut into little pieces. I could’ve used two Cabécous as it turned out to be quite mild.

Bake in oven, preheated to “on”, for about 20 minutes, or until the top has browned. Do not be tempted to start battling the latest release of Kodi, or you might slightly “caramelise” the base.

An entire quiche – which will do multiple people or multiple meals – came to about 6,33€:

  • Mushrooms: 2,12€
  • Spinach: 1,71€
  • Pastry for the terminally feckless: 1,30€
  • 35g Cabécou: 1,20€

Pot needs counting.