Monday, 13 April 2015

Spinach, Ricotta and Mushroom Quiche

This is one of the tastiest quiches I've made. Although I'm not vegetarian, I have found that the vegetarian quiches tend to taste better than the meat/fish ones. This broccoli and red pepper quiche was a real hit at my Christmas party last year and I've had repeat requests to bake it again. However, this may well trump that as it was just so tasty! I was a little worried about a soggy bottom particularly as the recipe calls for spinach and mushroom - two ingredients that excrete a lot of water whilst cooking. I made sure I strained the spinach well ensuring it was very dry before using in the quiche.  The mushrooms were roasted in the oven first so you can discard any excess water.  The quiche looks very impressive with the large mushrooms on top with the green spinach poking through. The mustard and ricotta worked well and really brought all the flavours together. 

I'm sending this to Extra Veg hosted this month by Jo from Jo's Kitchen on behalf of Helen from Fuss Free Flavours and Michelle from Utterly Scrummy Food For Families.

Cooking with herbs hosted by Karen from Lavender and Lovage as the recipe uses thyme. 

Vegetable Palette hosted by Shaheen from A2K - A Seasonal Veg Table. The theme this month is white vegetables and these large flat mushrooms are definitely white! 

Simple and in Season hosted by Helen from Fuss Free Flavours on behalf of Ren. Spinach is available all year round but it's in season in spring. 

 mix the ricotta cheese with grainy mustard 

 spread cheese/mustard layer on the bottom of the quiche 

 add the cooked and strained spinach 

 arrange the flat mushrooms on top 

 pour in the cream/egg mixture 

 Ready to eat! I took this to work so I don't have any pictures of the cut slice. 

Recipe adapted slightly from BBC Food which is a James Martin recipe from Saturday Kitchen

For the pastry (or use ready made)
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces
8 tablespoons cold water

For the filling
4 large flat mushrooms 
Handful of thyme leaves
400g spinach leaves
250g ricotta cheese 
1 tablespoon grainy mustard
3 egg yolks
300ml double cream 
salt and pepper
  • To make the pastry using a food processor - place the flour and butter and blitz until it resembles breadcrumbs. Slowly add the water one tablespoon at a time until a dough forms. 
  • Alternatively, rub the butter and flour together until it resembles breadcrumbs. Slowly add water one tablespoon at a time until a dough forms. 
  • Roll into a ball, wrap with clingfilm and chill in the fridge for at least 30 minutes before baking. 
  • Roll out the pastry on a lightly floured surface and line your tart tin. 
  • Use a small ball of pastry scrap to press the pastry into the corners of the tin. 
  • Chill in the fridge for 15-20 minutes.
  • Preheat the oven to 200C.
  • Line the tart case with kitchen foil or baking paper and fill with baking beans. 
  • Blind bake for 20 minutes, then remove the beans and foil/paper and continue baking for 5 - 10 minutes until the pastry is light brown.
  • Grease a 25cm/10in loose-bottomed tart tin with butter.
  • At the same time, place the mushrooms onto a baking tray and sprinkle with thyme leaves. 
  • Drizzle lightly with olive oil and season with salt and pepper.
  • Bake in the oven for 6-8 minutes or until they start to soften and excrete water. Discard any excess water.
  • Bring a large pan of water to boil and add a tablepoon of olive oil. Add the spinach and cook until it's just wilted.
  • Drain twice and press with a paper towel to ensure that the spinach is dry. Season with salt and pepper. 
  • Place the ricotta into a bowl and stir in the grainy mustard. 
  • Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top.
  • Place the egg yolks and cream into a bowl and whisk until mixed. 
  • Pour this mixture into the tart case.
  • Bake for approximately 40 minutes or until it's golden brown and gently bubbling.
  • Allow to cool before slicing. 


  1. god that looks so good... but you know I LOVE a quiche!

    1. I'm glad you think so as you are the king of quiches! :)

  2. I do love the combination of spinach and ricotta and those mushrooms on top look so inviting. We are definitely coming into quiche season and this one looks delicious!

    1. It was a lovely flavour combination and I especially love the mushrooms on top.

  3. Ros, it looks lovely. I am not a huge fan of mushrooms but I do eat them now and again, but I would not say no to this quiche at all, its lovely and perfect the spring weather, even if it does rain now and again. The round up will be up today, hope you will join in again.

    1. Quite a lot of people I know are not fans of mushroom. This recipe is great as you can just pick the mushroom off or cut a slice where there's no mushroom.


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