Mushroom Quiche

  • Serves: 4
  • Cooks In: 55 minutes
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Ingredients

2 frozen sheets ready rolled shortcrust pastry, partially thawed
2 tbs olive oil
400g cup mushrooms, sliced
100g baby spinach
6 green shallots, thinly sliced
3/4 cup grated tasty cheese
3 eggs
1/2 cup thickened cream
1/2 cup milk

Method

1

Join the sheets of pastry together and use to line the base and side of a 4cm deep, 24cm loose-bottom tart pan. Trim the edges. Refrigerate for 15 minutes.

2

Preheat oven 180°C fan forced. Line the pastry with greaseproof paper and half fill with raw rice. Place onto a baking trays and bake in preheated oven for 15 minutes or until the edges are light golden. Remove the paper and rice and bake a further 10-12 minutes or until pastry is light golden all over.

3

Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the mushrooms and shallots and cook, stirring often for 6-8 minutes or until mushrooms are tender. Set aside to cool, drain excess liquid from the mushrooms.

4

Spread the spinach and mushroom mixture over the base of the pastry shell. Top with cheese. Beat the eggs, cream, milk and salt & pepper in a jug with a fork until well combined. Pour the egg mixture over the mushroom and cheese mixture and bake in preheated oven for 20-25 minutes or until the filling is set. Allow to cool for 5 minutes before slicing.

Ingredients

 2 frozen sheets ready rolled shortcrust pastry, partially thawed
 2 tbs olive oil
 400g cup mushrooms, sliced
 100g baby spinach
 6 green shallots, thinly sliced
 3/4 cup grated tasty cheese
 3 eggs
 1/2 cup thickened cream
 1/2 cup milk

Directions

1

Join the sheets of pastry together and use to line the base and side of a 4cm deep, 24cm loose-bottom tart pan. Trim the edges. Refrigerate for 15 minutes.

2

Preheat oven 180°C fan forced. Line the pastry with greaseproof paper and half fill with raw rice. Place onto a baking trays and bake in preheated oven for 15 minutes or until the edges are light golden. Remove the paper and rice and bake a further 10-12 minutes or until pastry is light golden all over.

3

Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the mushrooms and shallots and cook, stirring often for 6-8 minutes or until mushrooms are tender. Set aside to cool, drain excess liquid from the mushrooms.

4

Spread the spinach and mushroom mixture over the base of the pastry shell. Top with cheese. Beat the eggs, cream, milk and salt & pepper in a jug with a fork until well combined. Pour the egg mixture over the mushroom and cheese mixture and bake in preheated oven for 20-25 minutes or until the filling is set. Allow to cool for 5 minutes before slicing.

Mushroom Quiche

Tags:

 Bakes & Pastries, Dinner

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