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

For the filling

Nutrition: per serving

  • kcal395
  • fat31g
  • saturates14g
  • carbs21g
  • sugars1g
  • fibre1g
  • protein11g
  • salt0.88g
    low
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Method

  • step 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.

  • step 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.

  • step 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 TIPS
WATERCRESS & SPRING ONION SALAD

Heat a pan over a medium heat, add a splash of oil, then fry 4 shallots, sliced into thin rings, for 2-3 mins. Add 2 tsp sugar and 4 tbsp white wine vinegar. Bring to the boil, then set pan aside. Toss 3 bunches of trimmed spring onions in a little oil. Heat a griddle pan until hot, then cook the onions for 2-3 mins. Turn, cook for 2-3 mins more until charred, then remove and place in a bowl with shallots and 4 tbsp oil. Season and toss with 4 bunches watercress.

FENNEL & CELERY CRUNCH SALAD

Place 2 finely sliced fennel bulbs and 6 finely sliced celery sticks in a bowl of iced water, then set aside for 30 mins. Place the zest and juice of 2 lemons in a large bowl, stir in 5 tbsp olive oil, then toss through the drained fennel and celery. Season with salt, then scatter over a small bunch of snipped chives to serve.

SPICY BEAN SALAD

Heat a pan and add a little olive oil. Fry 4 finely sliced shallots, 2 crushed garlic cloves and 2 deseeded and finely chopped red chillies for 2-3 mins, then remove from the heat. Tip the shallot mix into a serving bowl with 2 cans of mixed beans, rinsed and drained, and 5 tbsp olive oil and toss together. Add a handful of chopped parsley leaves, season to taste, mix well and serve.

Recipe from Good Food magazine, April 2008

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Comments, questions and tips (10)

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Overall rating

A star rating of 4 out of 5.14 ratings

NellyJo

My first quiche ever, the recipe is great, l would say precise because the results was beautiful and tasty, l would say like in the picture. The only change l made were mushrooms, instead of button mushrooms l put shiitake once, also add on top thinly chopped spring onions, it gave more flavor l…

leafytrees2014

This recipe has an error! In step 1 it actually misses the bit about the pastry.

MoarC

A star rating of 5 out of 5.

Lovely! Made pastry using Angela Nilsens recipe "ultimate quiche lorraine". Only used three eggs. Replaced the milk with creme fraiche and the double cream with normal cream. Also followed the advice from one of the other comments and fried the mushrooms in a couple of cloves of garlic (minced).

Monkey Binstead

A star rating of 5 out of 5.

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

kiixi avatar

kiixi

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…

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