![Spinach & Mushroom Mascarpone Quiche [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/05/Spinach-Mushroom-Mascarpone-Quiche-vegetarian-by-The-Flexitarian-v8-300x300.jpg)
Spinach & Mushroom Mascarpone Quiche
A delicious rich and creamy Spinach & Mushroom Mascarpone Quiche.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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