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.
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.
Recipe adapted slightly from BBC Food which is a James Martin recipe from Saturday Kitchen
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces
8 tablespoons cold water
For the filling
4 large flat mushroomsHandful 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.