Roll out the pastry on a lightly floured surface and place into a 9" pie dish. Using baking beads, blind bake the pie crust for 12 minutes.
While crust is baking, add butter and garlic to a frying pan and cook for 2 minutes. Add sliced mushrooms and cook until mushrooms have lost most of their liquid and are cooked through.
In a medium bowl whisk together eggs and milk and add chopped spinach, feta, grated cheese, herbs, mushrooms from the pan and salt & pepper.
Remove the pie crust from the oven, take the baking beads out and fill the crust with the egg mixture.
Bake for 40-50 minutes until the crust is golden and the egg mixture is almost set,, but still slightly wobbly in the centre.
Remove from the oven and allow to cool for 10 minutes before slicing and serving.
Quiche can be served hot or cold and stored in the pie dish in the fridge for 3 days.
Nutrition Facts
Cheesy Spinach, Mushroom & Feta Quiche
Amount per Serving
Calories
1739
% Daily Value*
Fat
113
g
174
%
Saturated Fat
52
g
325
%
Trans Fat
1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
40
g
Cholesterol
827
mg
276
%
Sodium
2345
mg
102
%
Potassium
1657
mg
47
%
Carbohydrates
110
g
37
%
Fiber
8
g
33
%
Sugar
20
g
22
%
Protein
72
g
144
%
Vitamin A
5445
IU
109
%
Vitamin C
15
mg
18
%
Calcium
1303
mg
130
%
Iron
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.