Mushroom, Spinach and Feta Quiche
Now, this is way out of my box. I’ve made exactly one pie in my life, and it was just last week. So I thought, I can try a quiche. It’s just a savory pie. But this time I didn’t make the crust from scratch because I hadn’t been feeling well and didn’t have the energy to do it. And let me tell you, this is a YUMMY quiche. It’s really light and the flavors are so nice together. A surprising ingredient is nutmeg, which I’ve only ever used as an ingredient in sweet things.
1 quantity of shortcrust pastry, enough for a 9-inch pie tin (I used puffed pastry, which was also very nice)
1 tbsp olive oil
1 clove of garlic, crushed or finely chopped
4 large flat cap or portabello mushrooms, roughly chopped
3 cups baby spinach
1 cup feta cheese, reduced fat
a good grinding of nutmeg
4 large eggs
1 pint heavy cream
a good grinding of salt & freshly ground black pepper
Preheat oven to 400F.
Roll out your pastry to slightly larger than your pie dish.
Place over the dish and gently ease into the corners, leave an overhang over the edges. The pastry came shrink a little, so it is better to leave the excess on and trim later.
Cover the pastry with greasproof paper and baking beans and bake the pastry for about 20 mins. (I had neither so I used tinfoil and dried blackeyed peas)
Remove from oven and careful lift out the beans using the greaseproof paper. Set these aside to cool, before returning them to their tub.
Prick the base of the pastry with a fork and return to the oven for 10 minutes until lightly golden. (If you use puffed pastry, you can skip this part)
While the pastry is baking, sauté the mushrooms and garlic until soft and the liquid is cooked off. Season with black pepper and set aside.
Place your spinach in a colander in the sink and pour over a kettleful of boiling water. This will wilt the spinach. Refresh the spinach with cold water, then squeeze as much of the water out as possible, then pat dry in a clean towel. Chop and set aside.
Remove your pastry case from the over and spread over the mushrooms and spinach. Next crumble over the feta cheese and grate some fresh nutmeg over your ingredients.
Lower the oven to 350F.
In a jug, whisk the eggs and cream. Season with salt and pepper. Pop the pastry case back in the oven and holding it level, pour over the custard filling.
Bake for about 40 minutes until golden and firm in the center.
Serves 8, Weight Watchers PPV: 15 per 1/8 of quiche
From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.