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| Spinach and mushroom quiche By Chef Shireen Anwer |
Spinach and mushroom quiche:
Ingredients
Flour 10 ounces
Butter 5 ounces
Egg yolk 1
Egg 1
Salt ½ tsp
Salt ½ tsp
Ingredients for filling
Eggs 2
Fresh cream 1 cup
Salt ½ tsp
White pepper ½ tsp
Crushed black pepper ½ tsp
Mustard ½ tsp
Mushroom 6 sliced
Spinach 1 cup finely sliced
Cottage cheese ½ cup grated
Cheddar cheese grated 4 tbsp
Eggs 2
Fresh cream 1 cup
Salt ½ tsp
White pepper ½ tsp
Crushed black pepper ½ tsp
Mustard ½ tsp
Mushroom 6 sliced
Spinach 1 cup finely sliced
Cottage cheese ½ cup grated
Cheddar cheese grated 4 tbsp
Method for base
1. Sieve flour and salt mix in butter till mixture resembles bread crumbs.
2. Add in egg, knead with chilled water as required to form into smooth dough.
3. Roll dough into 9 inch circle, spread in a deep tart tray, prick base and bake blind for 10 minutes on 180 degree C.
4. Remove, cool base slightly, spread with spinach, mushrooms and cottage cheese in a mould.
5. In a bowl mix cream, eggs, salt, white pepper, black pepper, mustard, spread on top of the vegetables, sprinkle top with grated cheddar cheese, bake on 180 degree for 25 minutes till set and firm.
1. Sieve flour and salt mix in butter till mixture resembles bread crumbs.
2. Add in egg, knead with chilled water as required to form into smooth dough.
3. Roll dough into 9 inch circle, spread in a deep tart tray, prick base and bake blind for 10 minutes on 180 degree C.
4. Remove, cool base slightly, spread with spinach, mushrooms and cottage cheese in a mould.
5. In a bowl mix cream, eggs, salt, white pepper, black pepper, mustard, spread on top of the vegetables, sprinkle top with grated cheddar cheese, bake on 180 degree for 25 minutes till set and firm.
