Spinach, Mushroom and Cream Cheese Quiche

Total Time Taken

1 hr

Servings 4

1 1 1 1 1 1 1 1 1 1
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150 gFlour

75 gD’Lecta unsalted butter

1/2 tspSalt

2 tbspChilled water

1 bunchSpinach

100 gMushrooms

50 gD’Lecta creme cheese

2 tbspChopped Onion

1Chopped Garlic

1 tspD’Lecta unsalted butter

Salt to taste

A pinchPepper

A pinchGrated Nutmeg


Rub the flour and butter together for the tart. Add salt and chilled water and knead to a soft dough.

Chill the dough in the refrigerator for 30 minutes.

Preheat an oven at 180°C.

Blanch the spinach in boiling water for 30 seconds.

Refresh in cold water and chop finely.

Heat butter in a pan.

Add the chopped onions and garlic and sauté for a couple of minutes.

Add the sliced mushrooms and sauté for 2-3 minutes until cooked.

Add the spinach, salt and pepper.

Add the cream cheese, nutmeg and mix well and keep aside.

Once the dough is chilled, take it out of the refrigerator and roll it thin, ½ cm in thickness.

Cut into rounds the size slightly bigger than the tart moulds.

Press the dough into the tart moulds and fill it with baking beans.

Bake in the oven for 15 minutes.

Remove the beans and cook the tarts for another 5 minutes.

Put the spinach filling in the baked tarts and put in the oven for 10 minutes.

Serve warm.

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