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Easy Mushroom and Spinach Quiche, great for picnics, parties, brunches and lunches!

Quiche is such a versatile recipe. Originally from Germany, the French adopted it and made a few changes, such as the addition of cheese in the filling, and hey presto! The famous Quiche Lorraine was born. Traditionally, the humble quiche was made with a bread dough, then a savoury custard filling. Nowadays, the flan case is usually made with a shortcrust pastry, and one of the most common fillings, in addition to the custard, is cheese and bacon lardons.

Here, we will make a basic quiche and add some lovely mushrooms, spinach and then top with tomatoes.

The quiche should have a 'rustic' look to it, so don't be worried about being neat with your presentation or pastry skills! So follow along and see how easy and tasty you can make a quiche!

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I like it the most when it's served warm, although it is also nice cold, for a picnic, lunch box, party, buffet etc.

Easy Mushroom and Spinach Quiche, great for picnics, parties, brunches and lunches!

Prep Time: 10 minutes

Cook Time: 45 - 50 minutes

Yield: 6 servings

You will need a flan / quiche dish measuring 23 cm / 9 inch diameter, or a rectangle pan of a similar size

INGREDIENTS:

The pastry case

170 g / 6 oz or ready rolled pie crust or Make your own Shortcrust pastry - click this link to make the exact amount needed. This will make ONE quiche.
1 beaten egg white

The Savoury Custard Filling
75 g / 3 oz grated cheese e.g.Cheddar
4 eggs and the yolk from the egg white above
300 ml / 1/2 pint milk
salt & pepper

The filling
200 g / 8 oz mushrooms, sliced (about 4 large mushrooms)
handful of fresh spinach leaves
2 large tomatoes, sliced

***OPTIONAL extra: add a cup full of chopped cooked bacon. It's delicious!

INSTRUCTIONS

1. Put the oven on to 180 C, 375 F, Gas 5

2. Grease your flan dish & make sure you grease up the sides too.

3. Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. Use a fork and prick holes all over the pastry.

4. Place a piece of parchment paper in the bottom of the pan, (so it is on top of the pastry), and weigh it down with some dried pasta or rice, then place in the oven for 30 minutes so it is 3/4 cooked.

5. Take the pastry out of the oven and remove the weights and parchment, then brush the base with some beaten egg white, return to the oven for 5 minutes, then take out. (The egg white will form a seal on the base to stop it from going soggy).

Bake Blind pastry case

6. Make up the custard mix by beating eggs & milk together. Add salt & pepper.

7. Grate the cheese, slice tomatoes and fry off mushrooms until they are golden brown and most of the water has come out from them. Drain on some kitchen paper. Wash and pat dry the spinach leaves.

8. Arrange all your ingredients in the pastry case, I do it in layers, adding mushrooms first, then a sprinkling of cheese, then the spinach leaves, finishing with a layer of mushrooms and then tomatoes. Add the remaining cheese to the egg mixture.

9. Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.

10. Carefully place the quiche in the oven and bake for 45-50 minutes, 180 C, 375 F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
Serve warm or cold.
TIP! This quiche will freeze very well after baking. When you want to use it, defrost thoroughly and reheat in the oven at the same temperature for 20 minutes.

Easy Mushroom and Spinach Quiche, great for picnics, parties, brunches and lunches!

Easy Mushroom and Spinach Quiche
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Servings: 6
Ingredients
The pastry case
  • 170 g / 6 oz or ready rolled pie crust or Shortcrust pastry - click this link to make the exact amount needed. This will make ONE quiche.
  • 1 beaten egg white
The Savoury Custard Filling
  • 75 g / 3 oz grated cheese e.g.Cheddar
  • 4 eggs and the yolk from the egg white above
  • 300 ml / 1/2 pint milk
  • salt & pepper
The fillings
  • 200 g / 8 oz mushrooms sliced (about 4 large mushrooms)
  • leaves handful of fresh spinach
  • 2 large tomatoes sliced
Instructions
  1. Put the oven on to 180 C, 375 F, Gas 5
  2. Grease your flan dish & make sure you grease up the sides too.
  3. Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. Use a fork and prick holes all over the pastry.
  4. Place a piece of parchment paper in the bottom of the pan, (so it is on top of the pastry), and weigh it down with some dried pasta or rice, then place in the oven for 30 minutes so it is 3/4 cooked.
  5. Take the pastry out of the oven and remove the weights and parchment, then brush the base with some beaten egg white, return to the oven for 5 minutes, then take out. (The egg white will form a seal on the base to stop it from going soggy).
  6. Make up the custard mix by beating eggs & milk together. Add salt & pepper.
  7. Grate the cheese, slice tomatoes and fry off mushrooms until they are golden brown and most of the water has come out from them. Drain on some kitchen paper. Wash and pat dry the spinach leaves.
  8. Arrange all your ingredients in the pastry case, I do it in layers, adding mushrooms first, then a sprinkling of cheese, then the spinach leaves, finishing with a layer of mushrooms and then tomatoes. Add the remaining cheese to the egg mixture.
  9. Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.
  10. Carefully place the quiche in the oven and bake for 45-50 minutes, 180 C, 375 F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
Easy Mushroom and Spinach Quiche, great for picnics, parties, brunches and lunches!

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