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.
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Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.