Spinach and Mushroom Quiche

For pastry

• 1.8kg flour
• 900g margarine
• Pinch salt
• Sufficient water to make fairly firm pastry

For the egg custard

• 5 pints milk
• 30 eggs
• Seasoning
• 2kg grated cheese
• 1kg chopped onions
• 1kg spinach
• 1kg mushroom
• 150g butter

1. Preheat the oven to 200°C / 400°F / Gas Mark 6 

2. Rub flour into margarine until crumble mix

3. Add sufficient water to make fairly firm dough, leave to rest in the fridge.

4. To Make the filling, mix eggs with milk, sieve and season

5. Roll out pastry into tins to an 5mm thickness place back in the fridge.

6. Place in the oven the pastry cases to bake blind when done remove and allow to coo slightly.

7. Sweat onions, add mushrooms and cook for 5mins then add the spinach cook for 2 minutes then remove from the heat.

8. Scatter over baked bases and add half of cheese

9. Pour over the egg custard mix

10. Sprinkle rest of cheese on top and bake in oven for 40-45 minutes

11. Remove from oven and cool slightly before serving

Per portion (210g)

• Energy: 450 kcal / 1874 KJ
• Fat: 30.8g
• Saturates: 12.6g
• Protein: 17.5g
• Carbohydrate: 27.4g
• Sugars: 4.1g
• Fibre: 1.7g
• Sodium: 511mg

Per 100g

• Energy: 215 kcal / 894 KJ
• Fat: 14.7g
• Saturates: 6.0g
• Protein: 8.4g
• Carbohydrate: 13.1g
• Sugars: 2g
• Fibre: 0.8g
• Sodium: 244mg