Mushroom, Spinach & Ricotta Quiche

My old quiche.

I found this recipe online years ago.

I couldn’t find a healthy version. All the quiche recipes had bacon, cream and loads of cheese. But I love this healthy and light version. I gave the recipe to my mum so she could cook it but when I moved out I had to learn how to do it myself. It’s delicious.

The beautiful thing about quiches, is that you can add whatever you like, or whatever leftovers you have on the fridge.

I used to make it with tuna, but lately I am using chestnut mushrooms instead.

Basics: Garlic, olive oil, mushrooms, spinach, eggs, milk and ricotta cheese.

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It makes a great week dinner with a soup, or a light lunch with a salad.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins

Author: Honest Onion
Recipe type: Lunch and Dinner
Serves: 4

Ingredients:

  • 1 pack shortcrust pastry (see recipe for wholemeal shortcrust)
  • 250 gr (1 pack) organic mushrooms (I use chestnuts for extra flavor but you can use the white ones or even from the can)
  • 100 gr organic spinach (1 pack)
  • 125 gr (1/2 pack) ricotta cheese
  • 2 free range eggs
  • 1/2 cup almond milk (or organic milk)
  • 2 garlic cloves
  • olive oil
  • salt and pepper
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Before cooking

Steps:

  • Preheat oven to 180ºC (350ºF).
  • Start by washing the spinach and chop the mushrooms.
  • Place a frying pan in low heat and add in the chopped garlic cloves, 2 table spoons of olive oil and the chopped mushrooms.
  • Stir together for 8 minutes or until the mushrooms start to become soft.
  • Add the spinach and mix together for 3 minutes or until all the leaves are soft and put aside. Don’t be scared, the spinach will reduce a lot.
  • In a separate bowl, crack 2 eggs, add a pinch of salt and pepper and mix together with the milk.
  • Spread the shortcrust pastry on a tart/pie tin, pressing the sides. Roll over with a rolling pin or press with your fingers to cut of the excess dough.
  • Get back to your spinach and mushroom mixture and remove the excess water so your pastry doesn’t go soggy. Add the mixture to the tin, spreading the filling evenly and add the egg and milk mixture.
  • Crumble the ricotta on top and place the tin into the oven.
  • Wait for 30 minutes or until the ricotta top starts to get brown.
  • Remove from the oven and let it cool for 30 minutes.

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Note: organic mushrooms and spinach are the same price as the non-organic in the supermarket where I go to. Always check the organic produces and compare the prices.

Let us know if you make your own version. If you add something new or if you have any idea for a new one.

Tag #honestonion if you try this one out.

Enjoy!

xx

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