Spinach, leek and gruyere tart

I made this lovely recipe from Mary Berry's Complete Cookbook last night.

Ingredients

• One packet ready-rolled shortcrust pastry (375g) - or make your own.
• 90g grated gruyere cheese
• 2 leeks, thinly sliced
• 200g baby spinach leaves
• 30g butter
• 2 eggs
• 300ml milk (or 150ml milk and 150ml cream)
• Salt and pepper

Method

1. Preheat oven to 220 degrees (200 degrees if fan assisted).
2. Roll out the pastry and line a 28cm flan tin. Blind bake (see pastry post) for 20 minutes, removing the foil and beans for the last 10 minutes.
3. Melt the butter in a large frying pan. Fry the leeks over a high heat, stirring so that they don't burn, until golden brown.
4. Add the spinach and cook for 2 minutes until it wilts.
5. Beat the eggs, then mix with the milk (and cream, if using) and cheese. Season with salt and pepper.
6. Spoon the leek and spinach filling into the pastry case. Pour in the cheese mixture evenly.
7. Bake in the oven for 25 minutes until golden brown.
8. Serve with salad, and rice or potatoes if you wish.