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
- Fry a finely chopped onion until translucentGrate 1 garlic Clove into onion and stirAdd 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 CHOICERoughly 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 mixAdd 1 Tbls lemon juiceAdd 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 thymeAdd knob of butterAdd cooked mushrooms to spinach
- 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.
- Pour into pie casingAdd a few leaves of Oregano
- Bake at 170-180 for 35-45 min