Thursday, June 24, 2010

Welcome back - Mushroom, Spinach and Fetta Quiche

When my husband and I were on our Honeymoon in Tasmania we tasted some pretty amazing food all over the Island. Lots of dishes stand out but some things are best enjoyed as memories. Such as the organic beef we had at Freycinat, there is no way I would ever do that dish justice! One food that we ate quite alot of was quiche. In Hobart there was this great little deli that had quiche lorraine and mushroom, spinach and fetta quiche in their window. They both were so delicious that whenever we were in Hobart throughout our stay we would go there and grab a piece, some beautiful bread, some vino, some olive paste and enjoy it all in a local park that overlooked the river. 6 years later and the memories are still so vivid to me. I hadn't made a quiche in ages but my son was in daycare for the day and my good friend was visiting me, it was time to get re-aquainted. This is my version of that dish.


4 large flat mushrooms, sliced thinly (you can use 12 button mushrooms if you like, depending on availability and your presentation)
100g baby spinach leaves, stalks removed (you can use english spinach just remove stalks and all traces of grit)
100g of a good fetta cheese, crumbled
6 eggs
1/4 cup of milk (or single cream, it's up to you)
2 sheets of shortcrust pastry (depending on how big your quiche dish is)
knob of butter plus an oil spray
salt and pepper

how to make your quiche

Defrost pastry until flexible, about 15 - 20 mins. Pre heat oven to 200C. Grease or spray with an oil spray the base and sides of a quiche/tart pan (approx 21 cm diameter. If it's smaller than this just make sure that the sides are higher) Place pastry over tart pan making sure pastry hangs over the sides a little as the pastry will shrink in the oven. Prick the bottom a few times with a fork. Place over baking paper making sure the sides are covered. Now weigh it down with some rice, risoni or dried beans. You'll need about 2 cups. Place in oven for 10 mins. Now take out baking paper with weights, discard and pop back in the oven for 5 mins to brown very slightly. Take out and cool. Reduce oven temp to 180C.

Slice mushrooms. Heat pan with knob of butter on high heat. Add mushrooms, salt to taste and toss quickly. Add more butter if needed. When soft, take off heat.

Wash spinach then place in a heat prrof bowl. Boil kettle then cover spinach to blanch. Drain in a colander straightaway and refresh with cold water. Drain very well and set aside.

Crack eggs in a bowl, whisk in 1/4 cup of milk and pepper to taste. Place mix over pastry then arrange spinach on the bottom, fetta cheese in the middle and top with the mushroom slices.

Cook quiche for 20 - 25 mins or until the egg mix has set (just give it a little wobble to check)

Take it to a picnic or enjoy as a light lunch with a salad!

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