Mushroom and spinach Quiche

Last weekend my mom and I went for a picnic to Humayun’s tomb. Though I’ve been to this place before, but found that the amount of people visiting this time was enormous. Yes, this place has gained popularity by the recent visit of Barack Obama, but if you ask me, the tomb deserves much more appreciation.

The landscaping here is promising and if nurtured and taken care of, i could be much more… after all this place is called the Taj Mahal of Delhi 🙂 Since this time visit was in the cold month of January, the odd coat of fog made it difficult for me to take a decent picture. However, the flowers planted there stood all pretty and perky, desperate to be photographed .

Tell me something: how many of you are scared by the idea of making a quiche/ tart. After trying one out last year and hating the super tangy custard of the lemon tart, I just calls quits on making them. Even when I was asked by people around to make a savoury tart, I just could not gather the strength and courage.

However, my recently acquired pack of baking beans seem to protest this decision of mine. Sitting droopy eyed in my baking equipment drawer, pleading to be taken out like a lost/ discarded toy, I felt guilty every-time I saw them.

So I gathered up courage to make bake a crust and try out a savoury pastry. For starters, I followed Maggie Beer’s pastry crust recipe and I indeed need to thank her for that!  I did not go to the extreme of making a custard coz I wanted the flavours of the cheese topping to come through. Maybe my next experiment would be one with a custard base.

Mushroom Spinach Quiche


Pastry crust

  • 100 g butter
  • 100 g flour
  • 50-60 gm curd (should be of the thickness of sour cream)


  • 4 ripe tomatoes, medium
  • 2 cloves garlic
  • 5-6 spring onions
  • 1 green chilli
  • 1 pack button mushrooms
  • 1 bag spinach
  • 1 tsp oregano
  • Salt to taste 1 tsp freshly ground black pepper
  • 1 tbsp oil
  • A generous helping of shredded cheese (experiment if you likefor I mixed gouda and cheddar)


Pulse the cold butter and flour in a mixer till it resembles coarse bread crumbs.  Taking little bit of curd at a time, knead the mixture into a dough. Cover with cling film an keep in the fridge for a good 30 mins

Once the pastry is chilled and firm, roll it out to 3 mm thickness and line it in your tart pan and chill for another 10 mins.

To make the filling, heat out in a pan and saute the garlc, green chillies and onions.  Chop, de-skin and de-seed the tomatoes and add them to the pan. Add the seasoning and cook them till they are  just about to release the oil.

It is very important to remove the skin and seed of tomatoes so please take the extra effort and do not omit that step.

Once the tomatoes are cooked though, add the chopped mushroom and simmer the heat. Cook till the musrooms are tender and release water. Add the spinach and cook covered in low heat for another 10 minutes.

preheat the over to 200 degree celcius and line your tart tin with some rice paper. Blind bake your tart so that the base is cooked thoroughly. This would take around 15 mins or so, and also depending on the thickness of the tart that you have rolled out. Once the tart starts to turn a lil goldern, take it and and remove the beans. Brush with some egg and keep it back in the oven and cook for another 5 mins.

Add the cooked vegetables into the tart base and load it with shredded cheese and move it back in the oven for one last round of baking.

Cook till the cheese  melts and the side of the quiche are nicely browned!

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