Mushroom & Spinach Quiche

My boyfriend is a decent chap:  he’s reasonably intelligent, generous, has been known to make me chuckle, sometimes even intentionally.  And in one way, he reminds me of Superman.  No, he doesn’t do heroic, selfless deeds for others.  He doesn’t have glasses that transform his appearance.  He doesn’t even wear tights.  But he does have a great weakness, his kryptonite, if you will:  mushrooms.  As I’m such a selfless person (not entirely dissimilar to Superman – I also have glasses that transform my appearance and wear tights.  Coincidence?), I usually cook food for both of us to enjoy, which means mushrooms are permanently off the menu.

Until now!  While he’s back in the UK for a week, I am celebrating Mushroom Fest in Hong Kong, and it has kicked off in fine fashion with this mushroom and spinach quiche.

Mushroom & Spinach Quiche

From BBC Good Food


280g plain flour

140g butter

1 tbsp olive oil

175g button mushrooms, sliced

140g baby spinach, chopped

300ml creme fraiche

2 eggs, beaten

150g grated cheddar

handul thyme leaves


1.  Make the pastry first.  Tip the flour and butter into a bowl and rub together with your fingers until completely mixed and crumbly.

2.  Add 8 tbsp of cold water and bring together with your hands.  Roll into a ball.

3.  Roll the pastry out on a lightly floured surface until it’s about 5cm larger than a round 25cm tin.

4.  Use the rolling pin to lift it and position it in the case.  Use a little ball of pastry scraps to push it down into the edges of the tin.  (All my loose-bottomed tins are lacking in depth, so I made a big and a little one – deeper is better.)

5.  Chill in the fridge for 20 minutes, and preheat the oven to 200C.

6.  While the pastry is chilling, heat the oil in a large pan and fry the sliced mushrooms for 1 minute.

7.  Add the spinach and cook for 3 more minutes until wilted.  Transfer to a sieve or colander to drain.

8.  Combine the creme fraiche with the 2 eggs, beat well and season.

9.  Remove the pastry case from the fridge.  Lightly prick the base with a fork, line it with a circle of greaseproof paper or foil and fill it with baking beans.

10.  Blind bake for 20 minutes.  Then remove the paper and beans and cook for a further 5-10 minutes until golden brown.

11.  Sprinkle 75g cheddar in the base.

12.  Top with all the spinach and mushrooms, and add the thyme.

13.  Pour in the egg mixture.

14.  Sprinkle the rest of the cheese on top and bake for 20-25 minutes.  Let it cool down a little before removing from the tin and serving – store any leftovers in the fridge and eat it cold too.

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