Spinach, mushroom and ricotta quiche with sautéed spinach
Ingredients
For the quiche
- butter, for greasing
- 400g/14oz ready-made shortcrust pastry
- 350g/12oz flat mushrooms
- 3 sprigs thyme, leaves only
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 400g/14oz baby spinach leaves
- freshly grated nutmeg, to taste
- 250g/9oz ricotta cheese
- 1 tbsp grainy mustard
- 3 free-range egg yolks
- 300ml/11fl oz double cream
- salt and freshly ground black pepper
For the spinach
- 25g/1oz butter
- 1 garlic clove, lightly crushed
- 500g/1lb 2oz baby spinach leaves
- salt and freshly ground black pepper
Method
Preheat the oven to 180C/465F/Gas 4.
Grease a 25cm/10in loose-bottomed tart tin with butter.
On a lightly floured work surface, roll out the pastry to line the tart tin. Cover with cling film and place into the fridge to chill for 15 minutes.
Remove the pastry tart case from the fridge, cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes.
Remove the beans and greaseproof paper and return the tart case to the oven to bake for a further 3-5 minutes, until golden and just cooked.
Turn the oven temperature up to 200C/400F/Gas 6.
Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme, drizzle over one tablespoon of the olive oil and season well with salt and freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or until the mushrooms are beginning to soften. Remove and set aside.
Heat a large frying pan until hot and add the remaining one tablespoon of olive oil and the spinach and cover with a lid. Cook until the spinach has just wilted, then remove from the pan and drain.
Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper.
Place the ricotta into a bowl. Add the grainy mustard, season, to taste, with salt and freshly ground black pepper and mix well.
Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top.
Place the egg yolks and cream into a bowl, season well with salt and freshly ground black pepper and whisk together. Pour the egg mixture into the tart case.
Transfer to the oven to bake for 40 minutes, or until golden-brown and bubbling. Remove and cool slightly before serving.
For the sautéed spinach, heat a frying pan until hot. Add the butter and swirl the garlic clove around to flavour the oil.
Remove the garlic clove, add the spinach and sauté until wilted down. Season, to taste, with salt and freshly ground black pepper.
To serve, cut slices of quiche and place onto plates with a spoonful of sautéed spinach alongside.
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