175 g (6 oz) Shortcrust Pastry
1 kg (2 lb) spinach
25 g (1 oz) butter
salt and freshly ground black pepper
nutmeg
300 ml (1/2 pt) single cream
2 eggs plus 1 yolk
50 g (2 oz) grated Parmesan cheese
25 - 50 g (1 - 2 oz) mushrooms, sliced
1 kg (2 lb) spinach
25 g (1 oz) butter
salt and freshly ground black pepper
nutmeg
300 ml (1/2 pt) single cream
2 eggs plus 1 yolk
50 g (2 oz) grated Parmesan cheese
25 - 50 g (1 - 2 oz) mushrooms, sliced
method
1. Roll out the pastry and use to line a 22 cm (8 in) quiche pan.
2. Wash the spinach and discard the tough stalks.
3. Squeeze it into a large saucepan with the water still clinging to it and add three quarters of the butter.
4. Cook, tightly covered, over a low heat, stirring occasionally, until soft (about 5 - 8 minutes).
5. Puree the spinach in a blender and season to taste with salt, pepper and nutmeg.
6. Beat the cream, eggs and cheese together and stir in the spinach.
7. Pour spinach mixture into a prepared pie crust and arrange the mushroom slices on top.
8. Dot with the remaining butter and bake for 30 - 40 minutes in a preheated oven at 190°C (375°F) Gas 5. until set and slightly browned on top.
2. Wash the spinach and discard the tough stalks.
3. Squeeze it into a large saucepan with the water still clinging to it and add three quarters of the butter.
4. Cook, tightly covered, over a low heat, stirring occasionally, until soft (about 5 - 8 minutes).
5. Puree the spinach in a blender and season to taste with salt, pepper and nutmeg.
6. Beat the cream, eggs and cheese together and stir in the spinach.
7. Pour spinach mixture into a prepared pie crust and arrange the mushroom slices on top.
8. Dot with the remaining butter and bake for 30 - 40 minutes in a preheated oven at 190°C (375°F) Gas 5. until set and slightly browned on top.
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