Mushroom, Spinach & Stilton Pudding Bake

Ingredients

• 400 g chestnut mushrooms, sliced
• 150 g baby spinach leaves
• 120 g Stilton, crumbled
• 4 eggs
• 300 ml whole milk
• 150 ml double cream
• 320 g ready-rolled shortcrust pastry
• 2 clove garlic cloves
• 20 g butter
• 1 tsp fresh nutmeg

Method

1. 1

   Preheat the oven to 190°C/fan 170°C. Line a 23cm deep tart tin with the shortcrust pastry, prick the base and blind bake for 15 minutes. Remove the paper and weights and bake for a further 5 minutes.

2. 2

   Melt the butter in a frying pan, fry the garlic for 30 seconds, then add the mushrooms and cook until golden and any liquid has evaporated. Add the spinach and stir until wilted. Season well.

3. 3

   Whisk together the eggs, milk, cream and nutmeg. Season.

4. 4

   Spread the mushroom and spinach mixture over the pastry case. Scatter over the crumbled Stilton, then pour the egg mixture over the top.

5. 5

   Bake for 25–30 minutes until the filling is just set with a slight wobble in the centre. Leave to cool for 10 minutes before slicing. Serve with a green salad.