Spinach, Mushroom and Cheddar Quiche
Show Nutrition Info
Amount Per Serving
- Fat 12.9 g
- Cholesterol 57.2 mg
- Sodium 161.9 mg mg
- Potassium417.6 mg
- Carbohydrate 12.1 g
For the filling
- 100 g Flour
- 50 gD’Lecta unsalted butter
- 1/2 tbspSalt
- 2 tbsp Chilled water
- 1 bunch Spinach
- 100 gMushrooms
- 50 g D’Lecta natural cheddar cheese
- 5 tbsp D’Lecta creme
- 1/2Beaten Egg
- 2 tbspChopped Onion
- 1Chopped Garlic
- 1 tbspD’Lecta unsalted butter
- Salt to taste
- A pinch Pepper
- A pinch Grated 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.
Switch off the flame and add the chopped spinach and mix well.
Season with salt, pepper and nutmeg.
Add the cream, cheddar and egg to the mixture and mix well.
Meanwhile, once the tart dough is chilled, remove from the refrigerator and divide the dough among 6 tart moulds.
Using your fingers, spread the dough so that the inside of the tarts are covered, trim the edges with a sharp knife.
Put a parchment paper on top of each tart and put some baking beans on top of it and bake for 20 minutes.
Remove the beans from each tart mould and remove the paper and cook the tarts for a further 5 minutes.
Remove the tarts from the oven and let it cool a bit. Drain.
Now, put the spinach mixture in each tart and put them back in the oven for 15 minutes or till the tops are golden and set.
Remove and serve with a green salad.