I’ve had a few requests for some ‘classics’ and I feel this spinach, mushroom and green bean quiche falls nicely into the classics mould. Normally I’d be writing about how a quiche reminds me of Spring – the first meals outside on the lawn, Sunday afternoon with friends and family, sunnier and happier times. But the world is in utter turmoil right now. Some days it feels like we’re in a scene from an apocalyptic Hollywood movie and other days I’m staring at the news in wide-eyed terror. Everything and everyone’s lives have been effected. The knock-on effect throughout society is wide and deep and who know how and when it will end?
I believe the answer to it all is quiche. It’s pretty much the answer to everything. It’s a great way to use up any stray veg you may have lurking in the back of the fridge. This is the great thing about this recipe and the situation we’re in. If you can’t get fresh spinach, use frozen.. or use frozen peas. If you can’t get cream, use milk… if you can’t get cottage cheese, use soured cream… it’s pretty forgiving and very tasty.
This recipe is for a large fluted flan dish (roughly 30cm.) This time, iv’e actually used one 20cm fluted round flan dish and an oblong one I found in the back of the fridge. Both the pastry and the filling can be frozen so don’t worry if it seems like there’s too much, you can always freeze it and use it later.
150g mushrooms – I used chestnut mushrooms – thickly sliced
100ml cottage cheese