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
  • Print


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


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.


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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