Spinach, ricotta and mushroom quiche

Name: Spinach, ricotta and mushroom quiche
Prep time: 15 min
Cook time: 65 min
Total time: 95 min
Yield: 8 servings
Cuisine: French
Ingredients: 50g Western Star Original Salted Butter; 400g ready-made shortcrust pastry; 350g mushrooms; 3 sprigs thyme, leaves only; 2 tbsp olive oil; 400g baby spinach leaves; Ground nutmeg to taste; 250g Perfect Italiano Ricotta; 1 tbsp wholegrain mustard; 3 egg yolks; 300ml Western Star Thickened Cream; Plain flour for dusting, as needed; Salt to taste; Black pepper to taste; Side salad leaves to serve

Recipe by Myfoodbook

View original source

Frenchvegetarianpescatarianvegetarianovenstovetop

Serves

Prep

15m

Cook

65m

Total

95m

Per serve

Price unavailable

Ingredients

Scaled for your household (8 portions) · original serves 8

Butter50 g
Shortcrust pastry400 g
Mushrooms350 g
Fresh thyme3 sprig
leaves only
Olive oil2 AU tbsp
Baby spinach400 g
Nutmegto taste
Ricotta250 g
Wholegrain mustard1 AU tbsp
Egg yolks3
Cooking cream300 ml
Plain flourto taste
as needed
Saltto taste
Black pepperto taste
Mixed salad leaves (optional)to taste

Method

1
Preheat to 180°C and butter a 25 cm tart tin. Roll pastry on a lightly floured bench, line the tin and refrigerate for 15 minutes. Cover with paper and baking weights; bake for 10–15 minutes, remove the weights and bake for 2–5 minutes more.
2
Roast mushrooms with thyme, seasoning and some olive oil for 5–7 minutes. Wilt spinach in the remaining oil with nutmeg. Mix ricotta and wholegrain mustard.
3
Spread ricotta in the pastry case, then add spinach and mushrooms. Whisk egg yolks with cream, season and pour over. Bake for about 40 minutes until golden and set. Serve with salad.

Nutrition (per serve)

Nutrition not supplied for this recipe.

Allergens

milkwheat/glutenegg

Supermarket price breakdown

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Attribution

Publisher: Myfoodbook

Source URL: https://myfoodbook.com.au/recipes/show/spinach-ricotta-and-mushroom-quiche