Mains
Spinach, Ricotta and Mushroom Quiche
Prep 15 mins. /Cook 1h 5 mins.
Serves 10
Average
Spinach, Ricotta and Mushroom Quiche
Method
- Preheat the oven to 180°C. Grease a 25cm tart tin with Mainland Natural Butter.
- Roll out the pastry onto a floured work surface and then line the tart tin. Wrap in cling wrap and chill in the fridge for 15 minutes.
- Remove the pastry from the fridge, cover with baking paper, fill with baking beans and blind bake for 10-15minutes. Remove the beans and paper and bake for a further 2-5 minutes, until golden.
- Place the mushrooms onto a baking tray, season with the thyme, salt and pepper. Drizzle with olive oil and bake for 5-7 minutes. Remove and set aside to cool.
- Heat a large frying pan and cook the spinach in olive oil and nutmeg until just wilted.
- Mix together the Perfect Italiano Ricotta and wholegrain mustard in a bowl.
- Spread the ricotta mixture into the tart tin. Layer the spinach and place the mushrooms on top.
- Whisk together the egg yolks and Western Star Cream in a bowl. Season with salt and peper and mix again. Pour mixture into the tart tin.
- Bake for 40 minutes, until golden.
- Serve warm or cold with a side salad.
More Mains recipes
Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.