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Spinach, Mushroom and Ricotta Quiche with Sautéed Spinach

Vegetarian quiche featuring roasted mushrooms, ricotta, and nutmeg-scented spinach, served with a side of garlic-flavored sautéed spinach.

BakingVegetarianMushroomSpinachRicottaQuiche
Estimated Nutrition
Calories
532.1
kcal / serving
4256.4 kcal total
Carbs
19.6g
per serving
156.4 g total
Fat
46.5g
per serving
372.1 g total
Protein
9.8g
per serving
78.2 g total
Cook Time
65
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
400
g
Shortcrust Pastry
Ready-made
CondimentsSauces
15
g
Grainy Mustard
1 tablespoon
Dairy
1
piece
Butter
For greasing
250
g
Ricotta Cheese
3
piece
Egg Yolks
Free-range
300
ml
Double Cream
25
g
Butter
For the sautéed spinach
NutsSeeds
3
sprigs
Thyme
Leaves only
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
0.5
g
Nutmeg
Freshly grated, to taste
1
clove
Garlic
Lightly crushed
OilsFats
30
ml
Olive Oil
2 tablespoons
Vegetables
350
g
Flat Mushrooms
400
g
Baby Spinach Leaves
For the quiche filling
500
g
Baby Spinach Leaves
For the side dish

Method

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