VegBox Recipes

Porcini Mushroom And Spinach Quiche

This quiche is great with dried porcini mushrooms. nd it’s a great way to use up spare spinach. Or, if you prefer, you can substitute Swiss Chard.

Ingredients

Serves 4

250g shortcrust pastry
10g dried porcini mushrooms (or other strong-flavoured dried mushrooms)
100g fresh spinach leaves
1 medium onion
2 cloves garlic
1 tablespoon olive oil
2 medium eggs
200ml double cream
¼ teaspoon grated nutmeg
1 teaspoon Dijon-style mustard
salt & pepper to taste

Method

Pre-heat the oven to 190C (Gas Mark 5).
Soak the mushrooms in a mug of boiling water for about 15 minutes, while the other ingredients cook. Chop them roughly.
Roll out the pastry to line a 7 inch quiche tin (removable base)
Peel and chop the onion. Peel and crush the garlic. Heat the oil in a pan and sauté the onion and garlic for 5 minutes.
Wash the spinach leaves thoroughly. Dry them well. Chop them roughly. Add the spinach to the pan and heat gently for 5 minutes, uncovered, so the spinach wilts. It's important to make sure any liquid evaporates.
Drain the mushrooms and add to the pan. Mix well.
Beat together the eggs, cream, mustard and nutmeg. Season with salt and pepper to taste.
Put the onion and spinach mixture into the pastry case. Put this in the oven. Then pour the egg mixture on top (saves spills). Mix gently with a fork.
Bake for about 45 minutes, until the top is golden brown and springy - the eggs are cooked. If needed, loosely cover with foil and cook for another 10 minutes.

Time From Cupboard-To-Table

1 ¼ hours

Notes & Variations on Porcini Mushroom And Spinach Quiche

Delicious hot, with boiled potatoes and green beans, or cold as part of a picnic!

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