Prep:  15 minutes
Cook:  1 hour + 5 minutes
Serves:  8
Average: 3.8 (77 votes)
Recipe by: Western Star
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.

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Spinach, ricotta and mushroom quiche
  1. Preheat the oven to 180°C. Grease a 25cm tart tin with Western Star Original Salted Butter
  2. 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
  3. 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
  4. 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
  5. Heat a large frying pan and cook the spinach in olive oil and nutmeg until just wilted
  6. Mix together the Perfect Italiano Ricotta and wholegrain mustard in a bowl
  7. Spread the ricotta mixture into the tart tin. Layer the spinach and place the mushrooms on top
  8. 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
  9. Bake for 40 minutes, until golden
  10. Serve warm or cold with a side salad
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