Mushroom & baby spinach tart

Mushroom & baby spinach tart

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(6 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Cuts into 12 slices

You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
395
protein
11g
carbs
21g
fat
31g
saturates
14g
fibre
1g
sugar
1g
salt
0.88g

Ingredients

  • 500g block all-butter shortcrust pastry
  • flour, for dusting

For the filling

  • 1 tbsp olive oil
  • 175g button mushrooms, sliced
  • 140g baby spinach leaves, roughly chopped
  • 5 eggs, beaten
  • 100ml milk
  • 200ml double cream
  • 200g mature English cheddar, grated
  • 2 thyme sprigs, leaves stripped

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don’t trim them yet. Chill in the fridge or freezer for at least 15 mins.
  2. Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.
  3. Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

Recipe from Good Food magazine, April 2008

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Comments

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kiixi's picture
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I thought I had mushrooms, but there was only 1 left... Then I saw some fresh pumpkin and made this recipe with pumpkin and spinach (I baked the pumpkin with half an onion and some rosemary and sage, then added the spinach. I only used 4 eggs, 150ml thick cream and about half a cup of milk. I put two third of the grated cheese in the egg mixture. It turned out a great quiche and definitely worth making again. I might try adding some nuts or seeds next time to give it a nice crunch!

atrixa's picture
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I had a bit of a fail with this one. I think I needed to cook it for longer as the middle was a bit wobbly still, and the flavour was a bit too creamy and cheesy for me. I did use a reduced fat cream though, so maybe this was the problem?

laurarogers24's picture
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Lovely! I made my own pastry and included ham as well as mushrooms and cheese and it came out great! Lovely cheesy taste, had a bit of the cream egg mix leftover though. Will definitely make again and maybe experiment with some different fillings.

aleksandra_jeruzel's picture

Fantastic! I look forward to the leftovers tomorrow.

jacquisbarr's picture
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I made my own pastry for this, then swapped half the cream for creme fraiche, and the other half for ricotta cheese. I accidentally forgot the milk (which was fine) and it was completely delicious.

harnit's picture
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I used half-fat cream and 3 eggs and semis-skimmed milk, 3 eggs instead! The result was a lighter version of the same

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