Spinach, Sausage and Mushroom Quiche with a Spinach Shortcrust Pastry

Spinach, Sausage and Mushroom Quiche with a Spinach Shortcrust Pastry

The weather is finally beginning to improve and so i’m thinking about eating alfresco, picnics and all things summery… and of course this always means quiche.

I had a big bag of spinach that needed eating so i’m using it both in the pastry and in the filling along with some shallots, green beans, mushrooms and veggie sausages which all get sauted to glorious perfection… and because spinach can be quite wet i’m blind baking the pastry which is something i don’t normally do but I don’t think I can quite take the wrath of the rule-stickers and Great British Bake-Off stalwarts…

I’m using a simple savoury custard with a dollop of greek yoghurt and feta and then it’s just a matter of layering in the filling, pouring in the luscious liquid and baking.

FOR SpINACH THE PASTRY:

• 250g baby spinach
• 300g plain flour
• 100g butter
• 50g strong cheddar cheese – finely grated
• Salt and pepper
• 1 tablespoon fresh chives – chopped
• Cold water to mix

FOR THE QUICHE:

• Olive oil and butter
• 4 sausages – sliced (I used Cauldron veggie sausages)
• 2 large field mushrooms – thickly sliced
• 3 pointed shallots – quartered
• 1 garlic clove – crushed
• Salt and pepper
• 1 teaspoon fresh rosemary
• 1 handful green beans – chopped
• 3 large free range eggs
• 1 tablespoon Greek yogurt
• 180ml double cream
• 100g feta cheese

Steam the spinach.  Allow it to cool and then chop it finely, set aside.

Start with the pastry. Place the flour, butter and cheese into a large bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the salt and pepper and fresh chives then add 2/3rd of the chopped spinach to bring together in a dough. There should be enough moisture in the spinach to form a dough but you can add a splash of water until it comes together.

Flatten it into a disk, wrap in clingfilm and pop in the fridge for at least 30 mins.

For the filling, place a saute pan onto a medium heat and add some oil and butter and throw in the sausages. Stir and saute for 6 mins until they pick up some colour and are cooked through. Remove from the pan and set aside.  Then do the same with the sausages. Add the shallots and continue to saute for another few minutes.

Add the garlic, herbs and salt and pepper and saute for another 4 mins until the shallots soften. Stir in the beans, place the lid on and turn the heat down to the lowest. Let the veg sweat until the asparagus is soft.  Roughly 4-5 minutes. Stir in the cooked sausages and set aside whilst you make the savoury custard.

Place the eggs, cream and yogurt into a bowl and beat well. Crumble in the feta, then stir in the remaining spinach, the salt and pepper and chives

Preheat the oven to 180C. Butter a fluted flan dish.  Mine is 20cm wide.

Roll out the pastry on a floured surface, large enough to line the quiche tin. Line the tin and trim the pastry. Place the tin on a metal oven tray. Place some baking beans inside and bake for 15 minutes. Then remove from the oven.

Place the sautéed veg and sausages into the pastry lined tin and pour in the egg mix. Bake for 35-45 mins until golden on top. Remove from tin and serve warm.

for more quiche recipes, check these out on Dom in the Kitchen. check these out on Dom in the Kitchen. 

Eat and of course, enjoy!