Spinach and Mushroom Quiche

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Spinach and Mushroom Quiche
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5 from 1 vote

Shortcrust pie shell – 27cm

Instructions

  • 250g cake flour
    pinch salt
    1Tbls maizena
    1 tsp mustard powder
    125g butter
    2 Tbls cream Optional
    Sift the flour, maizena and mustard powder together. Add the salt and whisk together to ensure evenly mixed
    Rub butter into flour salt mix until it resembles fine bread crumbs
    Add 60 – 90ml cold water 1 Tbls at a time until dough comes together
    Add 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 min
    Let it cool before filling. Can be frozen for later use. Cover in clingfilm and foil to ensure no freezer burn.

Spinach and Mushroom Quiche

Cook Time 45 minutes

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

Pie case – see above for recipe

Custard filling

  • 3 Ex L eggs
  • 150 g cream cheese
  • 150 g feta cheese
  • 150 g cream

Instructions

  • Vegetable for the filling
  • Fry a finely chopped onion until translucent
    Grate 1 garlic Clove into onion and stir
    Add salt and pepper
  • 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.
  •  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 CHOICE
    Roughly chop
  • Add the herbs – 1 Tbls chopped parsley, about 6 mint leaves, 2 Tbls fresh oregano and grated lemon zest to the spinach and onion mix
    Add 1 Tbls lemon juice
    Add about 10 scrapes of grated fresh nutmeg or a pinch of dried
  • Mix all together and lay on base of pastry case
  • Fry mushrooms in olive oil with about a teaspoon of chopped thyme
    Add knob of butter
    Add cooked mushrooms to spinach
  • Custard – 3 Xl eggs, 150g cream cheese, 150g feta cheese, 150ml cream
    Crumble 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.
  • Pour into pie casing
    Add a few leaves of Oregano
  • Bake at 170-180 for 35-45 min
Course: Light Meal, Lunch
Cuisine: French
Keyword: mushrooms, quiche, Spinach
Print
5 from 1 vote

Shortcrust pie shell – 27cm

Instructions

  • 250g cake flour
    pinch salt
    1Tbls maizena
    1 tsp mustard powder
    125g butter
    2 Tbls cream Optional
    Sift the flour, maizena and mustard powder together. Add the salt and whisk together to ensure evenly mixed
    Rub butter into flour salt mix until it resembles fine bread crumbs
    Add 60 – 90ml cold water 1 Tbls at a time until dough comes together
    Add 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 min
    Let it cool before filling. Can be frozen for later use. Cover in clingfilm and foil to ensure no freezer burn.

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