Quiche with Redwood Hill Chevre, Sun-dried Tomatoes, Leeks and Spinach

2 T butter
1/2 cup leeks, cleaned and thinly sliced
6 cups spinach, cleaned and packed tight for measuring
1 1/2 teaspoons salt
5 eggs, large
1 cup heavy cream, cold
1 cup milk, cold
black pepper, freshly ground
1/2 cup sun-dried tomatoes, semi-soft, chopped
5 ounces (by weight) Redwood Hill chevre (fresh goat cheese)
10 each savory tart shells (ready-made or make your own)

Place butter in a small sauté pan over medium heat. When the butter begins to foam, add the leeks with some salt. Lower the heat and cover. Cook for 2 minutes, then add spinach over the top. Cover for 4 minutes, remove the cover and mix the spinach, butter and leeks. The heat should wilt the spinach enough to cook it. Remove from the heat and pour into a strainer to cool and drain. Once cool, squeeze out excess liquid, and roughly chop the spinach mix.

Beat the eggs and mix in the heavy cream and milk. Add a few turns of freshly ground pepper. Add the cooled spinach mixture and stir. Add the goat cheese in small dollops from a spoon. Add the sun-dried tomatoes. If the tomatoes are very dry, reconstitute them with a little sprinkling of water before adding them. Stir the entire mixture gently with a fork and taste for salt.

Pre-heat the oven to 325 degrees with the fan on. Place the tart shells on a baking sheet and using a large spoon, fill each shell evenly with the solid ingredients in the custard mix. Then spoon or pour the rest of the liquid left in the bowl into each tart shell.

Bake for 10 minutes then reduce the heat to 300. Cook for another 5-10 minutes until the top is lightly golden and the filling is domed in the middle. If you tap the side of the tart shell, the filling should move but not jiggle. Remove from the oven and serve at room temperature.

Makes 10 individual servings