Mushroom & baby spinach tart

Mushroom & baby spinach tart

  • 1
  • 2
  • 3
  • 4
  • 5
(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

  • kcal395
  • fat31g
  • saturates14g
  • carbs21g
  • sugars1g
  • fibre1g
  • protein11g
  • salt0.88g
Save to My Good Food
Please sign in or register to save recipes.


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



    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



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

  • 100ml milk



    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



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 thyme sprigs, leaves stripped


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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

Monkey Binstead's picture

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

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

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

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.

JSB79's picture

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

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.