Name: Mushroom and spinach quiche
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 sheets frozen puff pastry, thawed; 1 tablespoon vegetable or olive oil; 2 green onions, thinly sliced; 250 gram button mushrooms, thickly sliced; 1 clove garlic, crushed; 100 gram baby spinach leaves; 6 eggs; 1/3 cup cream; 50 gram fetta, crumbled

Mushroom and spinach quiche

This delicious quiche uses frozen puff pastry, making it an easy budget weeknight dinner. And any leftovers can be eaten cold for lunch the next day.

Serves 4

Prep

15M

Cook

20M

Total

35M

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Ingredients

2 sheets frozen puff pastry, thawed

1 tablespoon vegetable or olive oil

2 green onions, thinly sliced

250 gram button mushrooms, thickly sliced

1 clove garlic, crushed

100 gram baby spinach leaves

6 eggs

1/3 cup cream

50 gram fetta, crumbled

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease a 26 x 16cm (base measurement) slice pan. Line prepared pan with pastry sheets, cutting to fit. Using a fork, prick base all over. Line pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 8 minutes or until just coloured. Remove weights and paper. Cool.

2.Meanwhile, heat oil in a frying pan over high heat. Add onion, mushroom and garlic; cook and stir for 5 minutes or until soft. Remove pan from heat. Add spinach; stir until wilted.

3.Spoon spinach mixture evenly over pastry in pan. Whisk eggs and cream in a jug. Season. Pour over spinach mixture. Sprinkle with fetta. Bake for 12 minutes or until browned and just set. Stand in pan for 5 minutes. Serve.

Make ahead: Bake quiche a day ahead. Cover, then refrigerate. Add 1/2 cup diced bacon to quiche mixture before baking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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