Easy Mushroom and Spinach Quiche, a delicious cheesy egg custard baked in a crisp pastry case. Serve warm or chilled. Ideal 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 bread dough, then a savory 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.
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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!
I like it the most when it's served warm, although it is also nice cold, for a picnic, lunch box, party, buffet etc.
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.
1 beaten egg white
The Savory Custard Filling
75 g or 3 oz grated cheese e.g.Cheddar
4 eggs and the yolk from the egg white above
300 ml or ½ pint milk
salt & pepper
The filling
200 g or 8 oz mushrooms, sliced (about 4 large mushrooms
a 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 ¾ 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.
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.
Take a look at our other delicious Quiche recipes
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Easy Mushroom and Spinach Quiche
Easy Mushroom and Spinach Quiche, a delicious cheesy egg custard baked in a crisp pastry case.Serve warm or chilled. Ideal for picnics, parties, brunches and lunches!
Ingredients
The pastry case
- 170 g or 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 or 3 oz grated cheese e.g.Cheddar
- 4 eggs and the yolk from the egg white above
- 300 ml or ½ pint milk
- salt & pepper
The fillings
- 200 g or 8 oz mushrooms, sliced (about 4 large mushrooms)
- leaves handful of fresh spinach
- 2 large tomatoes, sliced
Instructions
- Put the oven on to 180 C, 375 F, Gas 5
- Grease your flan dish & make sure you grease up the sides too.
- 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.
- 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 ¾ cooked.
- 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).
- Make up the custard mix by beating eggs & milk together. Add salt & pepper.
- 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.
- 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.
- 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.
- 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.
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 210mgSodium: 562mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 17g
Nutrition information isn’t always accurate
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