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Step 1

  • Spinach (finely shredded) 250.0 g

Step 2

  • Sunflower oil 40.0 ml
  • Onions (sliced) 300.0 g
  • Button mushrooms (sliced) 150.0 g

Step 3

  • Chicken (cooked, roughly chopped) 400.0 g

Step 4

  1. Step 1

    • Pre-heat the oven to 160 °C. Blanch the spinach in boiling water, drain and squeeze dry. 
  2. Step 2

    • In a pot, heat the oil and cook the onions until caramelised, then add the mushrooms and cook for 3 min.
  3. Step 3

    • Add the Robertsons Veggie Seasoning, cooked chicken and spinach. Place in a greased ½ insert.
  4. Step 4

    • Mix the milk, cream, eggs and Knorr Professional Mushroom Sauce Powder and whisk until fluffy. Pour the mixture over the insert and bake for 20 to 30 min.
  5. Chef's Tip:

    • Ensure that once the spinach is strained, it is squeezed dry or else the high water content risks making your quiche too watery.