Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 1 sheet frozen ready-rolled short crust quiche pastry, partially thawed
- 40g butter
- 250g button mushrooms, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup plain flour
- 1 1/2 cups Original Almond Breeze
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup parmesan cheese
- 100g baby spinach
METHOD
- Preheat oven to 180 degrees Celsius. Line a 23cm round pie tin with pastry. Trim excess and refrigerate for 30 minutes
- While pastry is in the fridge, melt 10g butter in a non-stick saucepan over low heat. Add mushroom and onion. Cook, stirring for 2 minutes, or until mushroom has softened. Add spinach and cook for another minute. Transfer to colander and drain
- Melt remaining 30g butter in a pan over medium-high heat. Add flour. Cook for 1 to 2 minutes, stirring continuously until bubbling. Remove from heat. Gradually stir in milk until smooth. Cook, stirring for 5 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper
- Stir in half the chives and parmesan. Cover with plastic wrap and set aside
- Place pie tin on an oven tray, covering the pastry with baking paper. Fill with uncooked rice and bake for 10 minutes. Remove paper and rice and cook pastry for a further 10 minutes or until golden. Remove from oven and increase temperature to 200 degrees Celsius
- Spoon mushroom mixture into pastry case and top with flour mixture. Sprinkle with remaining parmesan and bake for 15 minutes or until golden. Sprinkle with remaining chives and serve
Serves 6
Prep Time 1.5 hours