Super Happy Spinach & Mushroom Quiche
Oh my.....have I introduced you to the most luscious quiche in town?! Full of healthy nutrients such as protein, calcium and iron from the spinach, eggs and cheese, this delicious dish is super wholesome and perfect for lunch or dinner. Don't ask me how David Bowie became involved, but needless to say he was on the playlist when this was being created so.... a little bit of his magic is sprinkled on top!!! Oh, and this is adapted from the transcendant Jamie Oliver's website, where we made a little tweak to his Quiche Lorraine and just swapped the bacon for mushroom! Hope you enjoy, BB xxxx
100 grams unsalted butter, cold, plus extra for greasing
200 grams gluten-free plain flour, plus extra for dusting
1 cup mushrooms
2 cloves of garlic, peeled
2 medium leeks, trimmed
½ a bunch of fresh thyme
100 grams spinach
45 grams Cheddar cheese
3 large free-range eggs
3 tablespoons crème fraîche
freshly ground black pepper
The Bondi Baker Method
Step 1- Preheat the oven to 180 degrees and grease a 22cm loose-bottomed tart tin with a little butter, then set side.
Step 2- Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
Step 3- Meanwhile, make the filling. Finely slice the mushrooms, garlic and leeks. Add the mushroom and garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Tip the mixture into a large jug. Grate and add the Cheddar, then add the eggs, crème fraîche and a pinch of salt and pepper. Stir well, then set aside.
Step 4- On a flour-dusted surface, roll out the dough to roughly ½ cm thick. Carefully place into the tart tin and push it into the sides (don't worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of clingfilm on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and clingfilm, then return to the oven for a further 8 to 10 minutes, or until golden.
Step 5- Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.