SPINACH MUSHROOM QUICHE

SPINACH MUSHROOM QUICHE

I was introduced to Quiche by my family friend.

I liked it very much and so I introduced the same to my hubby, who seems to like it even more. This   addiction forced us to  buy quiche more frequently from Starbucks.

Then the same family friend,  demonstrated me as to how to make quiche, when we visited their home.

From that day, I have been making quiche  in soo many varieties and  variations.Every time, either its my family or friends or colleagues who are very happy.

Lets start baking.

Ingredients:

Frozen Puff pastry  : 6 nos (brought to room temperature) 

Spinach : 1 big bunch

Mushroom : 2 handfuls chopped into quarters

Onion:  1  medium sized onion finely chopped

Garlic :  3 cloves finely chopped

Butter :  1 tbsp.

Mozzarella cheese : 1 small cup grated

Cheddar cheese : Grated or cubes  1 small cup

Milk: 1 big cup

Eggs: 2 eggs

Flour : 2 tbsps.

Seasoning: Salt as Required

Pepper : freshly crushed 1 tsp.

Chili flakes : 1 tsp.

Cherry tomatoes : for decoration : Optional

Method:

Pre heat  the oven  for 15 mins at 250C , with both filaments on .

Heat a pan with butter.

Add garlic and onions and fry well.

Add  finely chopped spinach and mushrooms. Sauté well .

Mix the flour with 2-3 tbsp. milk and make a slurry with no lumps.

Add half the quantity of milk  to the pan and heat.

Add the slurry to the pan and stir.

Add rest of the milk and heat on low flame.Keep stirring  and ensure, the sauce doesn't dry out.

Add  Salt, pepper, chili flakes  and mix.

Finally add cheddar cheese and heat till it melts.

Feel free to add milk or water , at any point if the sauce  starts to dry.

Once the cheese melts, switch off flame  and cool for 5 minutes.

Press  each puff pastry  inside the cupcake tray, thus making a  cup. I am using a nonstick cup cake tray. So it doesn't stick .But you can spread some butter in each cup , before pressing the puff pastry into the cup.

Break 2 eggs into the sauce  and mix.

Spoon this sauce to the  tray cups, till 3/4th the height.

Sprinkle some mozzarella cheese on top  and also place 1 small cherry tomato on top of each cup.

Bake for 15 minutes in the oven.

Check if the base puff pastry is baked to golden. If its undercooked, bake for another 10 minutes.

Use a spoon and scoop the quiche from the cups and serve.

Tips:

1. You can also make 1 big quiche by joining 3-4 puff pastry sheets and baking in a small cake pan .

    Slice and serve .

2. You can use corn, green onions to the mixture.

3. You can make the same without the puff pastry  and enjoy like a muffin.

4.  You can also make it  eggless, by  skipping the eggs. It still tastes  yummy.