Brisbane has been going through a bit of a “cold snap” – I say that with a slight tinge of sarcasm as I’m well aware our 10* temperatures are hardly going to bring on hypothermia. That being said, I am a Queenslander and my skin is exceptionally thin when it comes to the cold. Of course, at this time of year I am drawn to the dark side – gone are the light salads and healthy (ish) food habits of summer – I want cheese, I was warmth and I tell myself that additional layer of fat helps me to conserve heat.
It is in this spirit that I give you this recipe for mushroom quiche, with all my love. A couple of minor changes – I cheated and used packaged puff pastry, and I pre-browned the mushrooms in some garlic, butter and parsley for extra flavour.
Don’t even try to kid yourself that it is healthy – it’s not. It is delicious though. Worth it for a special treat (or a Wednesday night, same difference).
This pizza was definitely my best so far. I made the dough again using this Eggs on Sunday recipe. Instead of dividing it into two bases like last time, I just used it to make one. I think this was best as it gave the dough more body and a great crust.
I still have an abundance of cheese left over from our engagement party, thus the extravagent use of double cream Brie from King Island Dairy on a pizza… If you don’t have Brie, or don’t like it I would suggest that parmesan or even a strong cheddar or goat’s cheese would work well.
Another beautiful thing about this recipe is that it’s vegetarian friendly. However, if you are in the mood for meat you could always add bacon when you cook the spinach.
Ingredients
- 1 bunch Silverbeet, stems removed and chopped roughly
- pinch Nutmeg
- pinch Salt
- pinch Cracked pepper
- handful Mixed herbs - I used basil, parsley and oregano
- tsp Butter
- clove Garlic, chopped
- dash Olive oil
- dozen Pieces of Brie
- 2-3 large Field mushrooms, chopped
Directions
- Prepare pizza dough (if making from scratch). I use this recipe.
- Preheat your oven to very hot - I had mine at about 240*C.
- Prepare silverbeet by gently wilting in a saucepan with butter, a splash of olive oil, salt, pepper, nutmeg. I think it is useful to squeeze the spinach to get rid of excess water at this stage. Add herbs and garlic towards the end so they don't burn or wilt too much.
- For extra crispyness, put your pizza tray into the oven to preheat a little.
- Flatten your pizza dough out into a round and put on your tray.
- Sprinkle some olive oil over the base and then spread the spinach across it. Make sure you leave a gap at the edges of the pizza so it makes a nice crust.
- Scatter your sliced mushrooms over the base and then your Brie cheese.
- Pop in the oven for about 8 minutes, until the dough is crispy and the Brie is melted.
- Enjoy with a glass of your favourite wine.
15.07.11 | 
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