Potato quiche with mushrooms and spinach
This hearty and flavorful 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 Pasta Sauce with Datterini Tomatoes, along with mushrooms, and spinach. A rustic and satisfying dish that’s perfect for the whole family.
Made with Pasta Sauce with datterini Tomatoes
Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the naturally sweet and intensely flavorful Datterini Tomato is paired with Monocultivar Ogliarola extra virgin olive oil, a single-variety oil renowned for its delicate, fruity aroma. This luxurious combination creates a sauce with a rich, bold taste and a full-bodied texture, showcasing Mutti’s commitment to authentic Italian quality.
Medium
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 Pasta Sauce with Datterini Tomatoes
-
300
g
champignon 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 soft.
- 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 (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 Mutti Pasta Sauce with Datterini Tomatoes 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 static 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.
