Today we're sharing a recipe made at Hifas da Terra: our chef Carmela brightened up a Friday with this Shiitake and king trumpet mushroom quiche with spinach and melted cheese.
Ingredients
- 1 sheet of puff pastry
- 50 g dried Shiitake
- 50 g dried king trumpet mushroom (Pleurotus eryngii)
- 250 g fresh spinach
- 100 g sliced cheese
- 3 eggs
- 2 garlic cloves
- 100 ml whole milk
- Olive oil, nutmeg, salt and pepper
Method
- Cook the spinach for about 10 minutes. Drain, keeping the hot cooking water, and use it to rehydrate the mushrooms for around four hours.
- Sauté the mushrooms with a little olive oil and the garlic.
- Whisk the eggs with the milk, add the spinach and mushrooms, and season with salt, pepper and nutmeg.
- Grease an ovenproof dish, line it with the puff pastry and pour in the filling.
- Cover with the cheese and bake at 150 °C for 30 minutes.
Enjoy!