Roll out the pastry into a quiche dish and press into the edges ... the new potatoes then season with salt and pepper. Put the spinach in a colander and pour over a kettle’s worth of boiling ...
Also, because the filling is so deep, it will need more time to set than a shallower quiche might need. One more little idiosyncrasy of my recipe is ... Wash the chard/spinach in cold water ...