Recipes in the world of Flavilo

Freshly baked mushroom and spinach quiche

Mushroom and Spinach Quiche

Quiche is a savory pie of French origin, originating from Lorraine. After the classic versions, vegetable and vegetarian versions soon appeared, such as the mushroom and spinach combination, which is not only delicious but also nutritious. As the garlic mushrooms sizzle in the pan and the spinach wilts to a dark green, the aromas permeate the kitchen - creating a homely and inviting atmosphere. One of the keys to making quiche is to use pre-cooked vegetables: this way they don't soak the dough and the filling is creamy but not too wet. The grated cheese binds the mass and harmonizes well with the mushrooms in taste. This dish is a perfect choice for lunch, dinner or even a weekend family brunch. It is also excellent cold, so it is worth saving a few slices for the next day!

Prep Time 25 min
Preparation 35 min
Total 1 hr
1680 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 packet Puff Pastry
⭕ 200 g Fresh Spinach Leaves
⭕ 200 g Cremini Mushrooms
⭕ 3 Eggs
⭕ 200 ml Heavy Cream
⭕ 100 g Grated Cheese
⭕ 1 cloves Garlic
⭕ 1 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Grease a 9-inch (24 cm) pie dish with a little olive oil to prevent the dough from sticking.

    2

    Lay the puff pastry into the prepared dish, ensuring it covers the bottom and sides. Prick the base with a fork to prevent it from puffing up during baking.

    3

    Cover the pastry with parchment paper, weigh it down with baking beans or rice, and bake for 10 minutes. Remove the weights and paper, and bake for a further 5 minutes until the crust is lightly golden.

    4

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and sliced mushrooms. Sauté for 6-8 minutes, until the mushrooms are golden brown and have released their moisture.

    5

    Add the washed spinach to the skillet and cook for 2-3 minutes, until wilted. Remove from heat and let it cool slightly.

    6

    In a large bowl, whisk together the eggs, heavy cream, grated cheese, salt, and pepper until smooth and well combined.

    7

    Add the slightly cooled mushroom and spinach mixture to the egg mixture and gently stir to combine.

    8

    Pour the filling into the pre-baked pastry crust and spread it evenly. If desired, sprinkle a little extra cheese on top.

    9

    Bake the quiche at 350°F (180°C) for 30-35 minutes, or until the top is golden brown and the filling is set. You can check if it's done by inserting a knife into the center; it should come out clean.

    10

    Let the quiche rest for at least 10 minutes before slicing and serving. This will allow the filling to set properly and prevent it from running.