mushroom onion quiche

Mini Spinach And Mushroom Quiche

DIRECTIONS

  1. Blanch the spinach by cooking in hot water for 2 – 3 min then remove and rinse in cold water to.
  2. Retain the colour.
    In a frying pan, melt the butter and add onions fry until glossy.
  3. Add the sliced mushroom, the blanched spinach and salt and pepper to taste.
  4. Add the English mustard stir in well.
  5. In a jug and the milk and egg, mix well.
  6. Roll out the short crust pastry and place in the oven proof dish.
  7. Add the filling and pour the milk and egg mixture.
  8. Sprinkle the cheese over the quiche.
  9. Place quiche in the Salton Convection oven and bake at 180’c for 30 min.
  10. Remove from the oven and serve with a salad.

INGREDIENTS

  1. 150g Onions, diced
  2. 150g Mushroom, sliced
  3. 250g Spinach, roughly chopped
  4. Salt and pepper to taste
  5. 100g Cheese grated
  6. 2 Eggs
  7. 250ml Milk
  8. 1 teaspoon Butter
  9. 2 teaspoons English
  10. Mustard
  11. Short crust pastry
Make it perfect

Here's What You'll Need

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