Mushroom, Spinach & Parmesan Quiche

Name: Mushroom, Spinach & Parmesan Quiche
Yield: Serves 6-8
Ingredients: ¼ tsp ground black pepper; baking beans (see Handy Hints if you don’t have any); 6 medium eggs; ½ tsp wholegrain mustard (optional); 25 cm fluted tart tin, at least 4cm high, greased with butter on bottom and sides; 100 ml double cream; 500 g chestnut mushrooms, cleaned and quartered; 1 batch of Shortcrust Pastry or 375 g ready-rolled shortcrust pastry; 2 tbsp olive oil; 100 g Parmesan cheese, grated; 200 ml milk; 125 g spinach; ½ tsp salt

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

We call this jam-packed quiche because it’s so generously filled and full of flavour. It is a big seller, especially in the summer, but we often play around with fillings, so feel free to change things up. We’ve put a few suggestions below.

Ingredients

25 cm fluted tart tin, at least 4cm high, greased with butter on bottom and sides
baking beans (see Handy Hints if you don’t have any)
1

Main course
Vegetarian

Method

Preheat the oven to 200°C (180°C fan).

Lightly flour your surface and roll out the pastry into a circle about 5—6cm larger than your tin all round (you might need to roll out shop-bought pastry a little more to make it big enough). Roll the pastry onto your rolli