Spinach and Mushroom Quiche

You guessed it. I had spinach and I had mushrooms. So yes, a quiche was inevitable, right?

I searched the internet for recipes but didn't find anything I wanted to use so I just made it up as I went along. The result was delicious and the quiche was enough to serve two dinners (with a side salad) and one lunch which made me feel thrifty too!

Here's what happened. I made a pastry which is basically flour, butter and sesame seeds. While it was chilling in the fridge I sauteed a big bag of fresh spinach leaves with a bit of crushed garlic and olive oil. Once wilted I let it rest in a colander so that the excess fluid could drain away. The next step was cooking the mushrooms and letting it rest. Then I whisked three eggs and added 300 ml double cream which I just happend to have in the fridge (yay!). After I rolled out the pastry and draped it into my pie dish I pricked the pastry with a fork.  I decided to blind bake the pastry for about 15 minutes just to give it a head start.  Layer the spinach and the mushrooms on the pastry. Make sure you squeeze as much juice as possible out of the spinach before adding it to the quiche.

A sprinkling of grated cheese goes a long way. Lastly pour over the double cream and egg mixture (remember to season it with salt and pepper!). Place it in the oven for about 45 minutes at 180 degrees Celsius.