Helena Gómez

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Spinach and Mushroom Quiche

Name: Spinach and Mushroom Quiche
Prep time: 35 min
Cook time: 35 min
Yield: 6
Cuisine: Francesa
Ingredients: 500 grams puff pastry; 1 package Philadelphia® cream cheese, at room temperature; 3 eggs; 250 grams fresh spinach, chopped; 1 onion, finely chopped; 1/4 tablespoons salt; 1/4 tablespoons black pepper; 1 cup mushroom

35 mins

Low

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Helena Gómez

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This delicious recipe for spinach and mushroom quiche is made with a puff pastry base. Delicious for your children's lunch.

Learn more about Helena Gómez

Ingredients

6 portions

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500 grams puff pastry
1 package Philadelphia® cream cheese, at room temperature
3 eggs
250 grams fresh spinach, chopped
1 onion, finely chopped
1/4 tablespoons salt
1/4 tablespoons black pepper
1 cup mushroom

Preparation

Pre-heat the oven to 200 degrees Celsius.

In a clean floury surface and with a rolling pin, work the puff pastry until you get a square of 25 cm.

Place the square of dough on a baking dish and arrange with your hands. With a knife remove the edges of the dough that come out of the mold.

Beat cream cheese until fluffy. Add the eggs and continue whisking. Add spinach, mushrooms, onion, salt and pepper and finish beating.

Pour the mixture into the puff pastry and bake for 25 minutes or until the puff pastry is browned and the filling is stable. Remove from the oven. Chill for 10 minutes before serving.