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Fetta, Spinach & Mushroom Quiche
Difficulty
Time
55 mins
Servings
- 1 cup Pauls Thickened Cream
- 1 cup Pauls Smarter White Milk
- 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed
- 4 eggs
- 1 tsp paprika
- 2 cups spinach leaves
- 250 g sliced brown mushrooms
- 100 g fetta, crumbled into small cubes
- 1 long red chili, finely diced
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper
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1. Pre-heat oven to 200 °C fan-forced. Roll out pastry to fit a 22cm fluted tart tin with removable base. Line tin with pastry. Use a fork to prick base. Line pastry case with nonstick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Bake for 8-10 minutes or until golden.
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2. Meanwhile, in a medium frying pan over a medium flame, heat olive oil. Add mushrooms, chili, shallots and garlic and cook for approximately 4 minutes. Next, add the spinach and cook for 2 minutes until wilted.
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3. In a mixing bowl, whisk eggs and then add the milk, cream and paprika and stir to combine. Season with salt and pepper. Finally, put the mushroom mixture into pie crust and sprinkle with fetta. Add egg mixture over the top. Reduce the oven to 160 degrees and bake for 25-30 minutes. You will know it is cooked when a skewer comes out clean.
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4. Remove from oven and leave to cool before serving.
