STILTON, SPINACH AND NEW POTATO QUICHE WITH WALNUT PASTRY

For the pastry
tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika.
Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth
flatten into a disc
wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 180C/350F/Gas 4.
Roll the pastry out between two sheets of cling film
remove the cling film and use the pastry to line a 25cm/10in tart tin.
Line the pastry with greaseproof paper
fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes
or until pale golden-brown.
Meanwhile
for the filling
wilt the spinach in a saucepan with a little water. Set aside to cool
then squeeze out the excess water and chop finely.
Cook the potatoes in boiling water for 10 minutes
or until just cooked
then cool and slice into 0.5cm/Â¼in slices.
Whisk the eggs in a bowl
then whisk in the cream
lemon zest
nutmeg
cayenne and parmesan. Season well with salt and freshly ground black pepper
then stir in the spinach and half of the thyme.
Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme.
Bake in the oven for 35-40 minutes
or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes.

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