Spinach, Mushroom and Cream Cheese Quiche
Show Nutrition Info
Amount Per Serving
- Fat 21.9 g
- Cholesterol 58.9 mg
- Sodium 185.8 mg
- Potassium614.0 mg
- Carbohydrate 29.5 g
- 150 gFlour
- 75 g D’Lecta unsalted butter
- 1/2 tbspSalt
- 2 tbspChilled water
- 1bunch Spinach
- 100 gMushrooms
- 50 g D’Lecta creme cheese
- 2 tbsp Chopped 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.
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.