Mushroom and Spinach Quiche

Mushroom and Spinach Quiche

  • Preparation time

    15 mins
  • Cook time

    20 mins
  • Serves 4

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • 2 sheets frozen puff pastry, thawed
  • 1 Tbsp vegetable or olive oil
  • 2 spring onions, thinly sliced
  • 250g white button mushrooms, thickly sliced
  • 1 clove garlic, crushed
  • 100g baby spinach leaves
  • 6 eggs
  • 1 ⁄3 cup cream
  • 50g feta, crumbled


  1. Preheat oven to 200°C (180°C fan-forced). Grease a 26 x 16cm (base measurement) slice pan. Line pan with pastry sheets, trimming to fit. Using a fork, prick base all over. Line pastry with baking paper. Cover base with rice or pie weights. Bake for 8 minutes or until just golden. Remove weights and paper. Cool.

  2. Meanwhile, heat oil in a frying pan over high heat. Add spring onion, mushroom and garlic. Cook, stirring for 5 minutes or until soft. Remove pan from heat. Add spinach and stir until wilted.

  3. Spoon spinach mixture evenly over pastry in pan. Whisk eggs and cream in a jug. Season. Pour over spinach mixture. Sprinkle with feta. Bake for 12 minutes, or until browned and just set. Let stand in pan for 5 minutes. Serve.

Tip: You can make this quiche a day ahead. Cover, then refrigerate.