Spinach, Cheddar and Corn Quiche

For the pastry: In a bowl put the flour and salt and rub in the cold, cubed butter between thumb and fingers. When the butter is fully rubbed into the flour add in the cold water and mix it till it forms a ball.

Add in a little bit more flour if needed and mix it. Cover with cling film and refrigerate for minimum 30 minutes. Keep for 1 hour if you have the time. Remove the pastry and roll it out to almost 1/8 inch thick.

Roll it out a little bigger than the size of the tin. Preheat oven to 180 degrees C. Line a 22 cm tart shell with the rolled out pastry.

Use two parchment papers to roll out the pastry to make it easier and if you have any Torn places just do some patch up work with some extra pastry. Also crimp the sides of the tin to give it a nice look.

Prick the base with a fork, keep a parchment paper on it and fill it with baking weights or any dry beans. Make sure you fill the beans or weights till the top. Blind bake this for 10–15 minutes.

Remove the beans along with the paper and bake for a further 10-15 minutes or until the pastry is light golden and crisp. Remove the tart and let it cool for a while.

For filling: Blanch the spinach leaves in boiling water for 2 minutes and then shock them in ice water. Remove, squeeze out the excess water and chop it roughly.

Cook the corn kernels till they are juicy and bright orange-yellow in colour. Drain them and set aside. In another bowl beat the eggs till light and pale. Add in the cream and milk and mix.

Add salt, pepper, nutmeg and parsley. Add in the grated cheddar cheese, chopped spinach and corn kernels and mix. Add more pepper or salt if needed.

Pour the filling into the slightly cooled tart and bake for 25 – 30 minutes or until the centre has set. For checking, just insert a thin sharp knife and it should come out clean without any egg mixture sticking go it.

Cool it for 15-20 minutes and serve slightly warm.