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Mushroom and Spinach Quiche

Mushroom and Spinach Quiche

serving size icon
15 mins + 20 mins
serving size icon
Serves 4
Vegetarian Vegetarian
 Low Sugar Low Sugar


  • 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.


Qty Price
Countdown Puff Pastry 1kg $4.50 ea
$4.50 ea
Countdown Vegetable Oil $1.70 ea
$1.70 ea
Fresh Produce Spring Onion
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Meadows Mushrooms White Button
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Garlic Nz $28.99 kg
$28.99 kg
Value Spinach Baby Leaf
arrow icon exclamation icon Out of stock Out of stock
Countdown Eggs Dozen Free Range Size 7 $6.90 ea
$6.90 ea
Countdown Cream $2.51 ea
$2.51 ea
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea