This easy spinach, ricotta and mushroom quiche recipe is perfect for both lunch or dinner and can be eaten warm or cold. This easy vegetarian quiche is the perfect dish to make for meal-prep during the week.
Ingredients
50g Western Star Original Salted Butter
400g ready-made shortcrust pastry
350g mushrooms
3 sprigs thyme, leaves only
2 tbsp olive oil
400g baby spinach leaves
Ground nutmeg to taste
250g Perfect Italiano Ricotta
1 tbsp wholegrain mustard
3 egg yolks
300ml Western Star Thickened Cream
Method
Preheat the oven to 180°C. Grease a 25cm tart tin with Western Star Original Salted Butter
Roll out the pastry onto a floured work surface and then line the tart tin. Wrap in cling wrap and chill in the fridge for 15 minutes
Remove the pastry from the fridge, cover with baking paper, fill with baking beans and blind bake for 10-15minutes. Remove the beans and paper and bake for a further 2-5 minutes, until golden
Place the mushrooms onto a baking tray, season with the thyme, salt and pepper. Drizzle with olive oil and bake for 5-7 minutes. Remove and set aside to cool
Heat a large frying pan and cook the spinach in olive oil and nutmeg until just wilted
Mix together the Perfect Italiano Ricotta and wholegrain mustard in a bowl
Spread the ricotta mixture into the tart tin. Layer the spinach and place the mushrooms on top
Whisk together the egg yolks and Western Star Cream in a bowl. Season with salt and peper and mix again. Pour mixture into the tart tin
