Shortcrust pie shell – 27cm
Instructions
- 250g cake flour pinch salt1Tbls maizena1 tsp mustard powder125g butter2 Tbls cream OptionalSift the flour, maizena and mustard powder together. Add the salt and whisk together to ensure evenly mixedRub butter into flour salt mix until it resembles fine bread crumbsAdd 60 – 90ml cold water 1 Tbls at a time until dough comes togetherAdd the cream and continue to blend Combine to form dough Knead together and put into fridge for 30min to relax. Roll out until big enough to fit small quiche Pyrex dish (buttered) prick base bake blind in oven at 180ºC degrees for 20 minLet it cool before filling. Can be frozen for later use. Cover in clingfilm and foil to ensure no freezer burn.
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Spinach and Mushroom Quiche
Ingredients
- 150 g Spinach prepared spinach net weight
- 1 Clove Garlic
- 1 Onion finely chopped
- 1 Tbls chopped parsley, about 6 mint leaves, 2 Tbls fresh oregano
- 1 lemon zest and 1 Tbls juice
- 10 scrapes grated whole nutmeg or a pinch of ground nutmeg
- 3 big brown mushrooms peeled and roughly chopped
- 1 Tbls each of olive oil and butter
- 1 tsp Thyme
Custard filling
- 3 Ex L eggs
- 150 g cream cheese
- 150 g feta cheese
- 150 g cream
Instructions
- Vegetable for the filling
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- Fry a finely chopped onion until translucentGrate 1 garlic Clove into onion and stirAdd salt and pepper
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- Remember that spinach we froze. Get it out of freezer the night before. see here for how to prepare spinach for freezer Add 150g defrosted spinach to pan with onions.
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- Prepare the mushrooms – I peel mushrooms -gently lift the skin from the fin side of the mushrooms and peel it away. I think the skin is a bit slimy when cooked and can also be a bit rubbery that's why I remove it. YOUR CHOICERoughly chop
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- Add the herbs – 1 Tbls chopped parsley, about 6 mint leaves, 2 Tbls fresh oregano and grated lemon zest to the spinach and onion mixAdd 1 Tbls lemon juiceAdd about 10 scrapes of grated fresh nutmeg or a pinch of dried
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- Mix all together and lay on base of pastry case
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- Fry mushrooms in olive oil with about a teaspoon of chopped thymeAdd knob of butterAdd cooked mushrooms to spinach
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- Custard – 3 Xl eggs, 150g cream cheese, 150g feta cheese, 150ml creamCrumble feta add all ingredients to the bowl with salt and pepper.All ingredients in one bowl.Use stick blender and blitz until thick and frothy.
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- Pour into pie casingAdd a few leaves of Oregano
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- Bake at 170-180 for 35-45 min
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Shortcrust pie shell – 27cm
Instructions
- 250g cake flour pinch salt1Tbls maizena1 tsp mustard powder125g butter2 Tbls cream OptionalSift the flour, maizena and mustard powder together. Add the salt and whisk together to ensure evenly mixedRub butter into flour salt mix until it resembles fine bread crumbsAdd 60 – 90ml cold water 1 Tbls at a time until dough comes togetherAdd the cream and continue to blend Combine to form dough Knead together and put into fridge for 30min to relax. Roll out until big enough to fit small quiche Pyrex dish (buttered) prick base bake blind in oven at 180ºC degrees for 20 minLet it cool before filling. Can be frozen for later use. Cover in clingfilm and foil to ensure no freezer burn.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.