Mushroom and Spinach Quiche

This Mushroom and Spinach Quiche is a delightful vegetarian dish that combines earthy mushrooms and vibrant spinach in a creamy custard, all encased in a flaky pastry. Perfect for a casual dinner or a French-inspired brunch, this quiche is sure to impress.

Ingredients

• Shortcrust pastry - 150g
• Olive oil - 1 tablespoon
• Mushrooms (sliced) - 150g
• Fresh spinach (washed and chopped) - 100g
• Onion (finely chopped) - 1 small
• Garlic (minced) - 2 cloves
• Eggs - 2 large
• Heavy cream - 100ml
• Grated cheese (Gruyère or similar) - 50g
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg (ground) - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. Roll out the shortcrust pastry and fit it into a 20cm pie dish, trimming the edges. Prick the base with a fork and refrigerate for 10 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are softened, about 5-7 minutes. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt, pepper, and nutmeg.
5. In a bowl, whisk together the eggs and heavy cream until well combined. Stir in the grated cheese.
6. Spread the mushroom and spinach mixture evenly over the pastry base, then pour the egg and cream mixture on top.
7. Bake in the preheated oven for 25-30 minutes or until the quiche is set and lightly golden on top.
8. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 480 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from spinach and mushrooms.
• Good source of protein and healthy fats from eggs and cheese.

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