Recipe

Mushroom and spinach quiche

This delicious quiche uses frozen puff pastry, making it an easy budget weeknight dinner. And any leftovers can be eaten cold for lunch the next day.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Mushroom and spinach quiche
  • 2 sheets frozen puff pastry, thawed
  • 1 tablespoon vegetable or olive oil
  • 2 green onions, thinly sliced
  • 250 gram button mushrooms, thickly sliced
  • 1 clove garlic, crushed
  • 100 gram baby spinach leaves
  • 6 eggs
  • 1/3 cup cream
  • 50 gram fetta, crumbled

Method

Mushroom and spinach quiche
  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 26 x 16cm (base measurement) slice pan. Line prepared pan with pastry sheets, cutting to fit. Using a fork, prick base all over. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 8 minutes or until just coloured. Remove weights and paper. Cool.
  • 2
    Meanwhile, heat oil in a frying pan over high heat. Add onion, mushroom and garlic; cook and stir for 5 minutes or until soft. Remove pan from heat. Add spinach; stir until wilted.
  • 3
    Spoon spinach mixture evenly over pastry in pan. Whisk eggs and cream in a jug. Season. Pour over spinach mixture. Sprinkle with fetta. Bake for 12 minutes or until browned and just set. Stand in pan for 5 minutes. Serve.

Notes

Make ahead: Bake quiche a day ahead. Cover, then refrigerate. Add 1/2 cup diced bacon to quiche mixture before baking.

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