Mushroom & Spinach Quiche
Quiche for lunch? Yes, please! You'll be a welcome guest at any potluck with this simple savoury dish. It's a meat-free everyone will love. Spinach and mushrooms in egg, cream, and feta cheese, encased in flaky golden pastry.
Recipe Tip You can make this quiche a day ahead. Cover, then refrigerate.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 2 spring onions, thinly sliced
- 1/3 cup cream
- 50 grams feta, crumbled
- 6 eggs
- 250 grams white button mushrooms, thickly sliced
- 1 clove garlic, crushed
- 100 grams baby spinach leaves
- 1 tablespoons vegetable or olive oil
- 2 sheets frozen puff pastry, thawed
- 2 spring onions, thinly sliced
- 1/3 cup cream
- 50 grams feta, crumbled
- 6 eggs
- 250 grams white button mushrooms, thickly sliced
- 1 clove garlic, crushed
- 100 grams baby spinach leaves
- 1 tablespoons vegetable or olive oil
- Step 1 of 3Preheat oven to 200°C (180°C fan-forced). Grease a 26 x 16cm (base measurement) slice pan. Line pan with pastry sheets, trimming to fit. Using a fork, prick base all over. Line pastry with baking paper. Cover base with rice or pie weights. Bake for 8 minutes or until just golden. Remove weights and paper. Cool.
- Step 2 of 3Meanwhile, heat oil in a frying pan over high heat. Add spring onion, mushroom and garlic. Cook, stirring for 5 minutes or until soft. Remove pan from heat. Add spinach and stir until wilted.
- Step 3 of 3Spoon spinach mixture evenly over pastry in pan. Whisk eggs and cream in a jug. Season. Pour over spinach mixture. Sprinkle with feta. Bake for 12 minutes, or until browned and just set. Let stand in pan for 5 minutes. Serve.
Method
- Step 1 of 3Preheat oven to 200°C (180°C fan-forced). Grease a 26 x 16cm (base measurement) slice pan. Line pan with pastry sheets, trimming to fit. Using a fork, prick base all over. Line pastry with baking paper. Cover base with rice or pie weights. Bake for 8 minutes or until just golden. Remove weights and paper. Cool.
- Step 2 of 3Meanwhile, heat oil in a frying pan over high heat. Add spring onion, mushroom and garlic. Cook, stirring for 5 minutes or until soft. Remove pan from heat. Add spinach and stir until wilted.
- Step 3 of 3Spoon spinach mixture evenly over pastry in pan. Whisk eggs and cream in a jug. Season. Pour over spinach mixture. Sprinkle with feta. Bake for 12 minutes, or until browned and just set. Let stand in pan for 5 minutes. Serve.
Nutrition per serving
1853 Kilojoules
Protein10 grams
Fat28 grams
Carbs34 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Preheat oven to 200°C (180°C fan-forced). Grease a 26 x 16cm (base measurement) slice pan. Line pan with pastry sheets, trimming to fit. Using a fork, prick base all over. Line pastry with baking paper. Cover base with rice or pie weights. Bake for 8 minutes or until just golden. Remove weights and paper. Cool.
- Step 2 of 3Meanwhile, heat oil in a frying pan over high heat. Add spring onion, mushroom and garlic. Cook, stirring for 5 minutes or until soft. Remove pan from heat. Add spinach and stir until wilted.
- Step 3 of 3Spoon spinach mixture evenly over pastry in pan. Whisk eggs and cream in a jug. Season. Pour over spinach mixture. Sprinkle with feta. Bake for 12 minutes, or until browned and just set. Let stand in pan for 5 minutes. Serve.