Mushroom Spinach Quiche

Mushroom Spinach Quiche

Recipe created by Almond Breeze Australia



  • 1 sheet frozen ready-rolled short crust quiche pastry, partially thawed
  • 40g butter
  • 250g button mushrooms, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup plain flour
  • 1 1/2 cups Original Almond Breeze
  • 2 tablespoons fresh chives, finely chopped
  • 1/4 cup parmesan cheese
  • 100g baby spinach


  1. Preheat oven to 180 degrees Celsius. Line a 23cm round pie tin with pastry. Trim excess and refrigerate for 30 minutes
  2. While pastry is in the fridge, melt 10g butter in a non-stick saucepan over low heat. Add mushroom and onion. Cook, stirring for 2 minutes, or until mushroom has softened. Add spinach and cook for another minute. Transfer to colander and drain
  3. Melt remaining 30g butter in a pan over medium-high heat. Add flour. Cook for 1 to 2 minutes, stirring continuously until bubbling. Remove from heat. Gradually stir in milk until smooth. Cook, stirring for 5 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper
  4. Stir in half the chives and parmesan. Cover with plastic wrap and set aside
  5. Place pie tin on an oven tray, covering the pastry with baking paper. Fill with uncooked rice and bake for 10 minutes. Remove paper and rice and cook pastry for a further 10 minutes or until golden. Remove from oven and increase temperature to 200 degrees Celsius
  6. Spoon mushroom mixture into pastry case and top with flour mixture. Sprinkle with remaining parmesan and bake for 15 minutes or until golden. Sprinkle with remaining chives and serve
Serves 6
Prep Time 1.5 hours