Cook the spinach in boiling water for about 30 seconds, then cool it in cold water. Squeeze all the water out of the spinach, then chop it coarsely and set it aside in a bowl. Meanwhile cook the leeks and garlic in a little butter until the leeks are tender but not soft, then add this to the spinach with the leeks, cheese and seasonings. Whisk together the eggs and cream, then stir most of this custard into the vegetables. Pile this filling into a pre-baked pastry case, pour the rest of the custard over the top and
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