From: Everyday Vegetarian Cooking
Servings: 6
Tags: vegetarian, main, todo: fix groupings
Last Made: Oct. 8, 2019
Scott:
Ana:
Alex:

Ingredients

  • Crust:
  • 8 oz flour
  • 4 oz cold butter, chopped
  • Filling:
  • 3 potatoes
  • 1 oz butter
  • 2 Tbs oil
  • 2 cloves garlic, crushed
  • 2 leeks, sliced
  • 1 lb spinach
  • 4 oz shredded cheddar cheese
  • 4 eggs
  • 4 oz heavy cream
  • 4 oz milk

Steps

1) Place flour in food processor. Add butter and process about 15 seconds until crumbly. Add 2-3 Tbs water and process in short bursts to get a very loose dough. Turn onto floured surface and form ball. Cover with plastic wrap and refrigerate 30 min. 2) Roll pastry out between baking paper to fill an 8" pie pan. Refrigerate 20 minutes. 3) Preheat oven to 350 F 4) Peel and thinly slice potatoes. Melt butter and oil together. Add garlic and potatoes. Toss to coat and cook 5 minutes on low. Remove potatoes with slotted spoon and drain on paper towels. 5) Saute leaks in remaining oil until soft. Remove from heat 6) Wash spinach and place (still damp) in saucepan. Cover and cook 2 minutes until wilted. Cool and squeeze out any excess water. Dry on paper towels. 7) Transfer pastry shell to pie tin and bake 30 minutes (?is this too long?) 8) Layer 1/2 cheese, 1/2 potatoes, 1/2 spinach, 1/2 leeks. Repeat. 9) Mix eggs, cream, and milk. Pour over pastry. Bake for 80 minutes until filling is firm. Serve warm or cold.

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