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Mushroom & baby spinach tart

Mushroom & baby spinach tart

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(7 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

Moderately easy

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

  • Vegetarian

Nutrition per serving

  • kcalories395
  • fat31g
  • saturates14g
  • carbs21g
  • sugars1g
  • fibre1g
  • protein11g
  • salt0.88g
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Ingredients

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

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

For the filling

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 175g button mushrooms, sliced
  • 140g baby spinach leaves, roughly chopped
  • 5 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200ml double cream
  • 200g mature English cheddar, grated
  • 2 thyme sprigs, leaves stripped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

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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.

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Comments, questions and tips

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Comments (7)

Monkey Binstead's picture
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Sautéed the mushrooms with a couple of cloves of crushed garlic which added real depth to the flavour. Definitely making this one again.

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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