There’s something so cosy about a warm slice of quiche straight from the oven — golden, flavourful, and satisfying. A perfect pairing to a glass of our smooth Estate Pinot Noir. Whether you're serving it for brunch, a light dinner, or packing it for a picnic, this tasty combo is sure to be a hit.
Ingredients
- 2 sheets Frozen puff pastry
- 1 Tbsp olive oil
- 2 Spring onions
- 250 g White button mushrooms
- 1 clove Garlic
- 100 g Baby spinach leaves
- 6 Eggs
- 1/3 cup Cream
- 50 g Feta
Method
- Preheat oven to 200°C (180°C fan-forced). Grease or line with baking paper a large slice pan.
- Line the pan with thawed puff pastry sheets, trimming the excess and prick base all over with a fork.
- Place baking paper over the puff pastry sheets and cover the base with rice or pie weights.
- Bake for 8 minutes or until pasty is lightly golden. Remove weights and paper and place to the side to cool down.
- Thickly slice mushrooms, thinly slice spring onions, and crush the garlic.
- Heat the olive oil in a frying pan over high heat, then add the garlic, mushrooms and spring onions to cook, stirring until they are soft.
- Remove the pan from the heat and stir through spinach until wilted.
- Spoon the mushroom mixture evenly over the cooled puff pastry.
- In a jug or bowl Whisk the eggs and cream together and season with salt and pepper to taste.
- Pour the egg mixture over the top of the mushroom mixture in the pan and sprinkle with crumbled feta.
- Bake for 12 minutes, or until browned and just set and let it stand in the pan for 5 minutes.
- Pour a glass of Estate Pinot Noir and serve while warm.