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Spinach & Mushroom Mascarpone Quiche [vegetarian]

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4 from 15 votes

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Spinach & Mushroom Mascarpone Quiche [vegetarian] by The Flexitarian

The rich and creamy base of this Spinach & Mushroom Mascarpone Quiche makes the perfect contrast with the vegetable filling.

A quick and fuss-free recipe to enjoy for lunch or dinner.

Serve with a crunchy green salad.

Spinach & Mushroom Mascarpone Quiche [vegetarian] by The Flexitarian
Spinach & Mushroom Mascarpone Quiche [vegetarian] by The Flexitarian

Spinach & Mushroom Mascarpone Quiche

A delicious rich and creamy Spinach & Mushroom Mascarpone Quiche.
4 from 15 votes
DieTARY CHOICENut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Print Recipe Add to Shopping List Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Tarts, Pies & Quiches
Cuisine French
Servings 6 people
Calories 465 kcal

Equipment

loose bottomed tart tin
frying pan
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients
 
 

  • 250 g spinach
  • 150 g chestnut mushrooms
  • 250 g mascarpone
  • 1 puff pastry
  • 1 onion – finely chopped
  • 3 garlic cloves – crushed
  • 2 organic eggs
  • 1 tsp freshly grated nutmeg
  • 6 Tbsp milk
  • 80 g extra mature cheddar cheese
  • olive oil
  • salt & pepper

Instructions
 

  • Pre-heat the oven to Fan 180°C 200°C / 350°F / Gas 4.
  • Roll out the puff pastry to fit a rectangular tart tin. Approximatively 31 x 21 x 2 cm (12 x 4.75 x 0.75 inch). Prick the pastry all over with a fork.
  • Heat the olive oil in a large frying pan. Add the finely chopped onion and crushed garlic. Fry gently until soft.
  • Add the roughly chopped spinach and sliced mushrooms. Cook until the spinach is wilted and any liquid has evaporated. Season to taste.
  • In a separate bowl mix together the mascarpone, milk, eggs and cheddar cheese. Season to taste with nutmeg, a bit of salt and pepper.
  • Spread the drained vegetables on top of the puff pastry.
  • Pour the mascarpone mixture evenly on top of the vegetables.
  • Cook in the oven for around 20-25mins until top is golden.
  • Let the quiche cool down for 10 mins before serving.

Nutrition

Serving: 250gCalories: 465kcalCarbohydrates: 24gProtein: 10gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 98mgSodium: 187mgPotassium: 437mgFiber: 2gSugar: 3gVitamin A: 4595IUVitamin C: 13mgCalcium: 138mgIron: 3mg
Keyword mushroom, spinach

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Spinach & Mushroom Mascarpone Quiche

https://theflexitarian.co.uk/recipe-items/spinach-mushroom-mascarpone-quiche-vegetarian/

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4 from 15 votes (14 ratings without comment)

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Comments

  3. David Goodwin says

    4 stars
    Taste of filling was beautiful, but how do you prevent a ‘soggy bottom’ with this recipe? I even blind baked the pastry of a short period.

    Reply

    • The Flexitarian says

      Hi David, sorry you have had issues with the pastry. Maybe the vegetables still had too much water in them. In addition to blind baking, you could add some breadcrumbs on top of the pastry before adding the vegetables. Annabelle

      Reply