Make any dinner party, supper or afternoon tea special with these scrumptious triangles. Quiche is a baked open-topped pastry or tart with a savoury filling thickened with eggs. It is very versatile so feel free to add a filling of your choice to the eggs. Serve with Tomato Sauce, Tabasco Sauce or any other sauce of your choice and be ready to win a lot of hearts 🙂
Here’s the easy recipe for you. Let’s get baking.
Preparation Time 30 to 45 minutes
Baking Time 40 – 45 minutes
Main Ingredients Maida (PlainFlour), Eggs, Spinach & Mushrooms
Main Equipment Oven
Course Appetizer or Main-course
Level Of Cooking Medium
- Plain Flour (Maida) 1 cup (for dough), 1/4 cup (for dusting)
- Salted Butter 1/2 cup (50 grams) at room temperature
- Water for dough
- Onions 2 medium size (chopped length-wise)
- Garlic 2 cloves (finely chopped)
- Spinach 200 grams (diced)
- Mushrooms (of your choice, I used White Button Mushrooms) 4-5 diced
- Eggs 4 beaten
- Black Pepper Powder 1 teaspoon
- Olive Oil (or any other cooking oil) 2 tablespoons
- Shredded/Grated Cheddar Cheese 1/2 cup
- Shredded/Grated Mozzarella Cheese 1/2 cup
- Fresh Cream 3 tablespoons
- Salt to taste
To make the dough – Take Plain Flour (maida) in a deep bowl. Add salt and salted butter (room temperature). Gradually add water and knead into a semi-soft dough. (Use the some flour for dusting at intervals). Cover and let it rest for 30-45 minutes in a refrigerator.
During this time, prepare your filling. Heat a pan (kadhai) with olive oil for a minute. Add garlic. After 20 seconds, add the onions. Saute till translucent (around 2 minutes). Now add salt and pepper to it and mix. Add mushrooms and cook for a minute. Now add spinach and cook for 4-5 minutes. Let the mixture cool down for 15-20 minutes.
Take a deep bowl and put the eggs, salt, 1/4 cup shredded mozzarella and 1/4 cup shredded parmesan cheese and whisk well. Add the spinach and mushroom mix to this and mix very well. Keep aside.
Take the dough out from the refrigerator and roll out into a thin circle (start from the middle and roll over gently) by using a rolling pin (belan) on a lightly floured work surface (it’s okay if it’s not a perfect circle). The size should be slightly bigger than your baking tin/tart tray.)
Get your pastry (rolled dough) in the baking tin/tray and roll it all into the middle. Now, unfold to the edges and get it right to the corners of the tin/tray. If there is too much extra dough on the sides then cut it. Little bit extra dough on the sides is fine, you can pinch it in to make a nice border of your quiche.
Pour the filling (egg mixture) in the baking tin/tray. Ensure it it spread well all over. Now sprinkle the remaining shredded cheese (mozzarella and parmesan) all over (Sprinkling of cheese on the top will give your quiche a nice brown colour once it’s baked).
Pre-heat the oven at 180 degree celsius (around 350 degrees fahrenheit). Put your baking tin/tray inside and bake for 40-45 minutes. Check after 40 minutes. If required or to make it more brown, bake for another 5-7 minutes.
Bring the tray out of the oven and let it stay for 5-10 minutes. Your awesomeness is ready. Cut it into 8 triangles (cut the whole quiche into a plus shape then each part into half). Your Spinach and Mushroom Quiche is ready to be served with Tomato Sauce, Tabasco Sauce or any other sauce of your choice and You be ready to win a lot of hearts. 😉
Happy Weekend & Happy Valentine’s Day! 🙂
2 responses to “Spinach and Mushroom Quiche – Shack Saturdays Special”
[…] Anugya […]
Yummy quiche!!!Thank you so much for bringing this to FF#55 I just love quiche and the combination of ingredients in this is wonderful.
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