spinach and mushroom quiche

spinach and mushroom quiche by ingarden

6 portion, 2 hours

for the quiche base you will need:

1 cup flour

½ cup butter

1 tbsp of salt

2 tbsp oregano


for the filling you will need:

2 cups spinach, chopped

1 onion

2 cloves garlic

salt, freshly ground pepper

1 cup mozzarella cheese

½ cup feta cheese

1 whole seed pad microgreens (we used radish)


for the custard you will need:

1 ½ cup milk

½ cup cooking cream

2 tbsp corn flour

2 eggs

salt, freshly ground pepper



step one: to create the quiche base pastry, add the flour, salt, and oregano to a food processor. then add the butter and mix until it forms a sandy texture. then add the water and mix until it forms a dough.

step two: let the dough rest in the fridge for 15 to 30 minutes before using. 

step three: shape the dough on the quiche trays that you will be using. let rest in the freezer for 30 minutes before baking. 

step four: start by baking your dough for 15 minutes. then continue to bake normally for an additional 15 minutes, or until golden. 

step five: for the filling, add the spinach, onion, garlic, salt, and pepper to a food blender and mix well. transfer to a bowl and mix in the feta and mozzarella cheese. 

step six: for the custard, in a large mixing bowl, whisk together all the ingredients. 

step seven: add the quiche filling and then the custard and bake for around 25-30 minutes, until golden.

ingarden radish microgreen mix