Spinach and goat's cheese tart... quiche....?

I can't really decide if it's a savoury tart or a quiche. When I started making it I didn't plan on adding the egg and cream mixture but when everything was already laid on the pastry it looked 'dry' so I just quickly whisked up an egg and added some cream and seasoning to it. So what started as a tart ended as a quiche ;)We bought fresh spinach - first time in my life, how pathetic is that... I always have a bag of frozen stuff in the freezer but I don't think this would work with the frozen spinach as well as it did with the fresh one. We also happen to stumble upon a fantastic, locally produced (from a farm just around the corner, I can hear the roosters in the morning and goat's during the day ;) ) hard goat's cheese - goat's emmental to be exact! Nothing works better than a simple marriage of goat's cheese and spinach!
The tart/quiche was a hit with booth the Hubby and lil Baby J (and she's a fussy eater recently as teething stops her from enjoying the food and the eating process...).

How to make it...

- ready made shortcrust pastry (or you can always make your won if you want to, but I find ready made ones of a good quality and so helpful when you have 2 small children at home!)
- about 230 g fresh spinach, blanched and drained very well, roughly chopped
- 15 black olives, diced finely
- 4 tablespoons tomato sauce (I used a Mediterranean tomato sauce from the jar, plain bolognese will do just fine too)
- 100 g goat's cheese, diced or grated (use a hard or white soft cheese, whatever you happen to have will work great, the most important - it has to be the goat's cheese)
- 1 whole egg
- 2 tablespoons double cream
- salt and pepper

Preheat the oven to 200 C. Grease your tart/quiche baking tray with some sunflower oil and lay with the rolled out shortcrust pastry. Bake blind for about 5 minutes (it's also helpful if you brush your pastry with some egg white just before blind baking, creates a layer which helps to prevent 'soggy bottom' in the tart).
Wait till your pastry cools down and spread an even layer of tomato sauce on top. First layer your spinach, then your diced olives and the goat's cheese at the very end. In a separate mug whisk the egg with the cream and season to taste with salt and black pepper. Pour the mixture on top of the tart, trying to divide the mixture evenly on the whole dish.
Bake for about 30 minutes until the top feel springy when touched and it's nicely browned. Serve immediately.