spinach and mushroom quiche.

27 nov 2010

i was thinking of making this quiche again since i made it for the advance christmas party i had weeks ago because i was craving for it.

and i did!




it is such a simple recipe really. buying a frozen short-crust pastry from the supermarket will save you all the need to make the pastry base. all you need is:

250g bag of spinach
500g mild cheddar (grade 2 cheddar from waitrose would be perfect)
100g closed-cap mushrooms (or other mushrooms you fancy), chopped
200ml fresh whole milk (i insist on full cream)
1 onion, chopped
3 cloves of garlic, minced
4 eggs
1 sheet of frozen short-crust pastry
salt and pepper for seasoning

(generously serves 4)

blanche the spinach in hot water until soft. do not leave for too long else the spinach would be discolored and turn disgustingly yellow. make sure all excess liquid is drained from the spinach. set aside.
beat 4 eggs until pale orange and add the chopped onion, garlic, mushrooms and half of the cheddar. season the mixture with salt and pepper according to discretion.
butter a square sandwich tin and lay the short-crust pastry until all sides have been covered. trim off the excess pastry with a knife. use a fork and score the pastry till you have even holes all round.
pour in the egg mixture into the tin and strew the blanched spinach evenly round the mixture. evenly sprinkle the remaining cheddar all round.

preheat the oven at 200 degrees celsius for 15 minutes. place the tin in the oven for 30 minutes or until cooked and surface is brown.