- Spinach, Mushroom & Cubed Feta Quiche -

  • - Spinach, Mushroom & Cubed Feta Quiche -
  • - Spinach, Mushroom & Cubed Feta Quiche -
  • - Spinach, Mushroom & Cubed Feta Quiche -
  • - Spinach, Mushroom & Cubed Feta Quiche -
Ranking: 3 more votes required!

Rated 3.75 out of 5 based on 2 votes

Ingredients

  • 8 x thin slices rindless bacon, chopped.
  • 500 g baby spinach
  • 150 g cream cheese
  • 2 x large eggs
  • 400 ml double cream
  • 1 Tbls freshly grated parmesan cheese
  • 1 clove garlic, crushed
  • 2 Tbls nutmeg
  • 100 g feta cheese, cut into cubes
  • 1 tspn sunflower oil
  • 1 cup mushrooms, sliced small

Method

1. Pre-heat oven to 190′C.

2. Butter a 23cm fluted tart pan.

3. Measure Puff Pastry to fit the pan leaving enough Puff Pastry to hang over the edge of pan.

Filling.

4. Saute the Bacon, Mushrooms & Garlic in a non-stick frying pan until crisp / lightly browned. Drain on kitchen paper.

5. Place Spinach in a large sauce pan with a pinch of salt and 1 table spoon of water, cover; cook for 4 minutes or until wilted. Drain, squeeze out excess water with your hands. Chop coarsely.

6. Whisk Cream Cheese with the Eggs. Whisk in Cream, Parmesan & Garlic. Season with Salt, Pepper & Nutmeg. Stir in Spinach, Bacon, Mushrooms & Garlic.

7. Pour in the Filling on the Puff Pastry base.

8. Put the Cubed Feta in a bowl & coat with oil. Evenly spread over the quiche.

9. Pinch the overlaying Pastry around the Quiche together for design.

10. Bake for 35 – 40 minutes, until set & Pastry is Golden Brown.

11. Eat & Enjoy!

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  • I used ricotta instead, awesome!!!

    Reply

    by Handa QLD on 19/11/2012, 19:18
    Handa QLD
    • Ricotta is a very special ingredient! :)

      Reply

      by Domenica Gallo on 20/11/2012, 09:05
      Domenica Gallo
  • delicious!

    Reply

    by Lionel King on 11/12/2012, 14:03
    Lionel King