Mushroom quiche

  • Serves: 8
  • Preparation: 20 minutes
  • Cooks In: 30 minutes
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Ingredients

400 g Swiss brown mushrooms
2 tbsp olive oil
4 cloves of garlic, crushed
120 g (3 cups) baby spinach leaves
½ cup cream
6 eggs
1 tbsp Dijon mustard
1 brown onion, diced
50 g goat’s cheese, crumbled
cup grated parmesan
2 sprigs thyme
2 sheets of puff pastry
½ tsp salt and pepper

Method

1

Preheat oven to 190°C.

2

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.

3

Turn off heat and stir in baby spinach.

4

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.

5

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.

6

Serve and enjoy!

Ingredients

 400 g Swiss brown mushrooms
 2 tbsp olive oil
 4 cloves of garlic, crushed
 120 g (3 cups) baby spinach leaves
 ½ cup cream
 6 eggs
 1 tbsp Dijon mustard
 1 brown onion, diced
 50 g goat’s cheese, crumbled
  cup grated parmesan
 2 sprigs thyme
 2 sheets of puff pastry
 ½ tsp salt and pepper

Directions

1

Preheat oven to 190°C.

2

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.

3

Turn off heat and stir in baby spinach.

4

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.

5

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.

6

Serve and enjoy!

Mushroom quiche

Tags:

 Dinner

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