- Serves: 8
- Preparation: 20 minutes
- Cooks In: 30 minutes
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Ingredients
Method
Preheat oven to 190°C.
In a large frying pan, add olive oil. Over medium-high heat, add the mushrooms and cook for around 5 minutes, stirring occasionally, or until browned and tender. Add the brown onion and garlic and cook for a further 5 minutes or until transparent.
Turn off heat and stir in baby spinach.
In a bowl, whisk eggs, cream, mustard, parmesan and thyme and season with salt and pepper. Fold the cooked mushroom, garlic and spinach into the wet mixture.
In an oiled pie/tart dish, line with puff pastry, and press into corners/edges of the dish, ensuring you cover the entire surface and edges. Press a fork into the puff pastry multiple times, and then add your combined mushroom mixture. Once the quiche is filled, spoon the goat’s cheese into the mixture and place in the oven for 30 minutes.
Serve and enjoy!
Ingredients
Directions
Preheat oven to 190°C.
In a large frying pan, add olive oil. Over medium-high heat, add the mushrooms and cook for around 5 minutes, stirring occasionally, or until browned and tender. Add the brown onion and garlic and cook for a further 5 minutes or until transparent.
Turn off heat and stir in baby spinach.
In a bowl, whisk eggs, cream, mustard, parmesan and thyme and season with salt and pepper. Fold the cooked mushroom, garlic and spinach into the wet mixture.
In an oiled pie/tart dish, line with puff pastry, and press into corners/edges of the dish, ensuring you cover the entire surface and edges. Press a fork into the puff pastry multiple times, and then add your combined mushroom mixture. Once the quiche is filled, spoon the goat’s cheese into the mixture and place in the oven for 30 minutes.
Serve and enjoy!
