Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche - very tasty,  easy to prepare goes very well for breakfast or lunch. Mushroom and spinach makes a perfect combination.

Buttery crust and soft filling - simply delicious. Hope you will give it a try.

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  • Makes 6 servings
  • Crust
  • 2 cups (250 g) flour
  • 1 stick + 1 tbsp (125 g) cold butter, cut in tiny cubes
  • 1 egg, beaten
  • 1/4 tsp salt
  • Filling
  • 1 pound fresh spinach
  • 2 medium mushrooms, chopped
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 4 eggs
  • 3/4 cup sour cream
  • salt and pepper to taste
  • 1 cup cheese, grated
  1. Prepare the crust. Mix flour with salt. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg and incorporate until the dough is homogeneous. Knead the dough and form a ball from it. Wrap it with plastic and refrigerate for at least 30 minutes.
  2. In the meanwhile, prepare the spinach filling. In a large flat-bottomed frying pan heat oil over medium-high heat. Cook onion,for about 5 minutes until soft. Add the mushrooms and spinach and cook until any liquid has evaporated. Add salt and pepper and remove from the heat and allow to cool.
  3. Preheat the oven to 220C. Roll out the dough and fit the crust to a 10 inch tart pan. Punch it with a fork and bake it for 15 minutes. Remove and let it cool. Turn the oven to 190C.
  4. In a bowl beat eggs with sour cream, salt pepper and cheese.  Layer the spinach over the crust and pour the egg mixture on top.
  5. Bake for 35-40 minutes, and serve warm or cold. The rest of the quiche can keep up t0 3 days if refrigerated.
Spinach and Mushroom Quiche-1
Spinach and Mushroom Quiche-2
Spinach and Mushroom Quiche-3
Nutrition facts 1 Serving - Calories:557, Fat:38.1 g, Saturated Fat:20.3 g, Carbohydrates:38.2 g, Sugar:1.8 g, Fiber:3.2 g, Protein:17.2 g, Cholesterol:232 mg, Calories from Fat 343, Sodium 462mg,Vitamin A 163%, Calcium 28%, Vitamin C 38%, Iron 27%, Nutrition Grade B-, Percent Daily Values are based on a 2,000 calorie diet.
On November 06, 2013 at 06:07 am, cindy said...
What can I use to replace the eggs

II haven't tried this without eggs, but maybe some cream cheese may work well for the filling and for the crust try use water (about 4 tbsp) instead of egg. Let me know if you give this a try. 

On January 23, 2014 at 12:54 pm, Raj said...
What to use instead of sour cream? How about cream + lemon juice?

I think it may work:)


Or greek yogurt . 

On August 10, 2017 at 05:40 am, Milena said...
Very tasty! I made it with mushrooms and zucchini - wonderful combination! Thanks a lot for the recipe! :-)

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