Potato quiche with mushrooms and spinach

Name: Potato quiche with mushrooms and spinach
Prep time: 30 min
Cook time: 1 h
Yield: 5-6 people
Ingredients: 1 kg potatoes; t.t. salt; 500 ml unsweetened soy milk; 100 g chickpea flour; 200 ml vegetable cream; 40 g nutritional yeast; 40 g grated vegetable cheese, Parmesan-style; half teaspoon kala namak salt; t.t. salt; t.t. pepper; half teaspoon turmeric; 250 g Mutti Sugo Speciale Basil; 300 g button mushrooms; 200 g spinach; 1 clove garlic; 2 tablespoons extra virgin olive oil; t.t. salt; t.t. parsley

This hearty and flavourful dish is inspired by the classic French quiche. Instead of the traditional shortcrust pastry, it features a layer of mashed boiled potatoes. Hidden inside is the Sugo Speciale Basil, along with mushrooms, and spinach. A rustic and satisfying dish that’s perfect for the whole family.

Made with Sugo Speciale Basil

Pasta sauce made with intensely flavoured Rossoro tomatoes and PDO Genovese Basil exclusively from the Liguria region, renowned for its sweet, fragrant and slightly spicy notes.

Mutti's range of gourmet pasta sauces combine specific tomato varieties with the finest quality ingredients, sourced from select regions of Italy known for their excellence, without added sugar.

1h 30 min (COOK TIME: 1h / PREP TIME: 30 min)

Medium

5-6 people

Gluten-free, Vegan, Vegetarian

Ingredients

Base

1 kg potatoes
t.t. salt

Batter

500 ml unsweetened soy milk
100 g chickpea flour
200 ml vegetable cream
40 g nutritional yeast
40 g grated vegetable cheese, Parmesan-style
half teaspoon kala namak salt
t.t. salt
t.t. pepper
half teaspoon turmeric

Filling

250 g Mutti Sugo Speciale Basil
300 g button mushrooms
200 g spinach
1 clove garlic
2 tablespoons extra virgin olive oil
t.t. salt
t.t. parsley

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Potato quiche with mushrooms and spinach: Method

First, combine the flour and soy milk in a bowl, then whisk the two ingredients together until the mixture is smooth and free of lumps.
Next, use a spoon to skim off any foam that has formed on the surface.
Let the batter rest at room temperature while you move on to the other preparations.
In a large pot, bring plenty of salted water to a boil, then add the potatoes and cook them for 30–40 minutes, or until tender.
Once cooked, drain the potatoes and transfer them to a well-oiled springform pan. Use the bottom of a glass to mash them down, pressing them firmly onto the base and sides of the pan.
Finally, smooth and compact the potato base using the back of a spoon, then set aside.
For the filling, heat a clove of garlic (with the skin on) in a couple of tablespoons of extra virgin olive oil in a large pan. Add the pre-washed spinach and cook until wilted and all the excess water has evaporated. Season with salt to taste and set aside in a bowl.
In the same pan, cook the cleaned mushrooms, sliced thinly. Season with salt halfway through. They should be soft and have released all their moisture by the end of cooking.
Take the potato base and spread a layer of Sugo Speciale Basil over the bottom. Add a layer of spinach, followed by a layer of mushrooms.
Now, take the batter, season it with the remaining ingredients and mix well. Gently pour it into the pan to cover the filling, and top with some chopped parsley.
Bake in a preheated oven at 180°C for 60–70 minutes.
Once done, let the quiche cool for about 15 minutes before removing it from the pan and serving.

Family, Main Dish, Vegeterian

A Creative Quiche with a Rich Flavour

Quiche is a beloved classic from French cuisine, known for its delicious taste and endless versatility. This version proves that, with a bit of creativity and a willingness to rethink traditional dishes, you can achieve truly surprising results. Instead of the usual shortcrust pastry base, we’ve created a soft, compact crust made from boiled potatoes. Genius, right? But the real magic is in the filling. The creamy batter, reimagined in a 100% plant-based version, hides a delicious surprise that only reveals itself once you slice into it: mushrooms, spinach, and a rich, genuine Mutti Sugo Speciale with Basil. An irresistible combination that takes this dish to the next level.

How to Replace Eggs in a Quiche?

In recent years, more and more people have embraced a fully plant-based lifestyle, and the big question is: how many dishes do you actually have to give up to eat plant-based? Well, this savoury pie proves the answer is: very few! Eating plant-based is much easier than you might think. The traditional quiche recipe calls for eggs in the batter, so how do we replace them? The answer is chickpea flour, a wonderfully versatile ingredient that, when mixed with water or plant-based milk, creates a batter that firms up during baking and perfectly mimics the texture of the egg-based original. And if you really want to take it to the next level, adding half a teaspoon of kala namak (black salt) and a pinch of turmeric will give you that familiar flavour and golden colour, so you won’t miss the eggs at all!

What is the secret to a good quiche?

A well-crafted base: instead of traditional pastry, this quiche uses a soft mashed potato crust that’s both gluten-free and hearty, offering structure and flavour.
A balanced filling: combining sautéed spinach, tender mushrooms, and the Mutti Sugo Speciale creates layers of taste and texture that complement each other.
Thoughtful seasoning: salt, pepper, parsley, and turmeric bring brightness, warmth, and balance to the overall dish.
Resting and cooling: Letting the quiche sit after baking helps the flavours meld and ensures a firm, sliceable texture.