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Mushroom and Spinach Quiche

Mushroom and Spinach Quiche

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15 mins + 20 mins
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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 $2.79 ea
$2.79 ea
Fresh Produce Meadows Mushrooms White Button $4.00 ea
$4.00 ea
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Value Spinach Baby Leaf $3.50 ea
$3.50 ea
Countdown Eggs Dozen Free Range Size 7 $7.80 ea
$7.80 ea
Countdown Cream $2.46 ea
$2.46 ea
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea