Heart-Shaped Mushroom and Spinach Quiche with Vol-au-Vents Recipe

Introduction

This heart-shaped quiche and vol-au-vent recipe is perfect for a romantic brunch or a special occasion. Combining earthy mushrooms, fresh spinach, and rich cheeses inside delicate puff pastry, it’s both elegant and comforting. Follow these steps to impress your guests with a beautiful and delicious dish.

Ingredients

• 2 sheets Puff Pastry
• 300 grams Mushrooms
• 300 grams Fresh Spinach
• 2 cloves Garlic
• 1/2 cup Mascarpone Cheese
• 1/2 cup Red Wine
• 3 tablespoons Extra-Virgin Olive Oil
• 1 tablespoon Butter
• 2 tablespoons Emmental Cheese
• 1 tablespoon Fresh Parsley
• 2 Eggs
• 125 milliliters Heavy Cream
• 2 tablespoons Parmesan Cheese
• Salt, to taste
• Ground Black Pepper, to taste
• 2 tablespoons Milk

Instructions

1. Step 1: Let the puff pastry sheets thaw completely at room temperature.
2. Step 2: Clean and slice the mushrooms.
3. Step 3: Heat 2 tablespoons of olive oil and 1 clove of minced garlic in a skillet. Add the mushrooms, season with salt and pepper, then pour in the red wine. Cook uncovered on medium-high heat for about 15 minutes. Stir in the fresh parsley and set aside.
4. Step 4: Wash and chop the spinach roughly.
5. Step 5: In another skillet, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the spinach, season with salt, pepper, and the remaining minced garlic. Cook briefly until wilted, then chop finely and set aside.
6. Step 6: Preheat the oven to 180°C (350°F).
7. Step 7: In a bowl, beat together 1 egg, heavy cream, 1 tablespoon Parmesan cheese, salt, and pepper until well combined.
8. Step 8: Roll out one puff pastry sheet and cut out two large heart shapes. Place one heart into a heart-shaped pan, pressing firmly around the edges.
9. Step 9: Layer the Emmental cheese, mushrooms, spinach inside the pastry, then pour half of the egg mixture over. Fold the edges over slightly and bake for about 20 minutes at 180°C (350°F).
10. Step 10: Repeat to make the second quiche with the remaining ingredients.
11. Step 11: For the vol-au-vents, roll out the second puff pastry sheet. Use heart-shaped cookie cutters to cut hearts. Mix together 1 egg and 2 tablespoons milk to make an egg wash.
12. Step 12: Take three heart shapes: brush one with the egg wash, then cut out the centers of the other two smaller hearts, brush them with the egg wash, and stack them on top of the solid heart, creating a raised border. Brush the top again.
13. Step 13: Bake the vol-au-vents at 200°C (400°F) for 15-20 minutes until puffed and golden. Remove and let cool.
14. Step 14: Prepare the filling by blending the sautéed spinach with mascarpone and the remaining tablespoon of Parmesan until smooth.
15. Step 15: Fill the cooled vol-au-vents with the spinach cream using a pastry bag, and garnish with mushroom slices. Serve and enjoy!

Tips & Variations

• Use fresh, firm mushrooms for the best texture and flavor.
• Swap Emmental cheese for Gruyère for a nuttier taste.
• If you don’t have a heart-shaped pan, a round tart pan works equally well.
• For a vegetarian twist, omit the red wine or use a vegetable broth instead.
• Make the spinach filling a day ahead to deepen the flavors and save time.

Storage

Store leftover quiche and vol-au-vents in an airtight container in the refrigerator for up to 3 days. Reheat quiches in a 180°C (350°F) oven for 10-15 minutes to restore crispness. Vol-au-vents are best enjoyed fresh but can be reheated gently in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works perfectly. Just be sure to thaw it completely before rolling and baking for even puffing and texture.

How do I prevent the puff pastry from getting soggy?

Blind baking the pastry shells slightly before adding the filling helps prevent sogginess. Also, avoid overly watery fillings and ensure you drain cooked vegetables well before assembling.

Heart-Shaped Mushroom and Spinach Quiche with Vol-au-Vents Recipe

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★★★★★

4.7 from 62 reviews

• Author: Jack
• Total Time: 1 hour 15 minutes
• Yield: 2 heart-shaped quiches and approximately 4-6 vol-au-vents 1x
• Diet: Vegetarian

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Description

This delightful recipe features heart-shaped quiches and vol-au-vents made with puff pastry, fresh mushrooms, spinach, and a rich blend of cheeses. Perfectly baked to golden perfection, these charming bites combine creamy mascarpone, sautéed vegetables, and a creamy egg custard for an elegant and savory treat ideal for special occasions or intimate gatherings.

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Ingredients

Scale 1x2x3x

Puff Pastry and Pastry Wash

• 2 sheets Puff Pastry
• 2 tablespoons Milk
• 1 Egg (for wash)

Vegetables and Herbs

• 300 grams Mushrooms, washed and sliced
• 300 grams Fresh Spinach, washed and chopped
• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Parsley, chopped

Cheeses and Dairy

• 1/2 cup Mascarpone Cheese
• 2 tablespoons Emmental Cheese, chopped
• 2 tablespoons Parmesan Cheese, divided
• 125 milliliters Heavy Cream
• 1 Egg (for custard)

Liquids and Oils

• 1/2 cup Red Wine
• 3 tablespoons Extra-Virgin Olive Oil, divided
• 1 tablespoon Butter

Seasonings

• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Thaw Puff Pastry: Remove the puff pastry from the freezer and let it sit at room temperature until completely thawed, making it easier to roll and cut shapes.
2. Prepare Mushrooms: Wash the mushrooms thoroughly and slice them into even pieces for cooking.
3. Sauté Mushrooms: Heat 2 tablespoons of extra-virgin olive oil in a skillet with one minced garlic clove over medium-high heat. Add the sliced mushrooms, season with salt and black pepper, then pour in the red wine. Cook uncovered for about 15 minutes until the wine reduces and mushrooms are tender. Stir in chopped fresh parsley and set aside.
4. Prepare Spinach: Wash and chop the fresh spinach. In a separate skillet, heat 1 tablespoon olive oil with 1 tablespoon butter. Add the chopped spinach, season with salt, pepper, and the second minced garlic clove. Cook while stirring until spinach wilts, then finely chop and set aside.
5. Preheat Oven: Set the oven to 180°C (350°F) to prepare for baking the quiches.
6. Make Egg Mixture for Quiche Filling: In a bowl, whisk together 1 egg, salt, pepper, 1 tablespoon Parmesan cheese, and heavy cream until well combined and slightly frothy.
7. Form Heart-Shaped Quiche Bases: Roll out one sheet of puff pastry and cut it into two large heart shapes using a heart-shaped pan or cutter. Press one heart puff pastry piece firmly into the pan, ensuring edges are snug.
8. Assemble Quiches: Sprinkle half the Emmental cheese over the pastry base, then add the sautéed mushrooms and cooked spinach. Pour half of the egg mixture over the filling. Fold the pastry edges as needed to secure the filling. Repeat assembly for the second quiche with the remaining ingredients.
9. Bake Quiches: Place the quiche pans in the oven and bake at 180°C (350°F) for approximately 20 minutes or until the pastry is golden and the filling is set.
10. Prepare Vol-au-Vent Pastry Shapes: Roll out the second puff pastry sheet and use cookie cutters to cut out heart shapes. Prepare the egg-milk wash by whisking 1 egg and 2 tablespoons of milk together.
11. Assemble Heart-Shaped Vol-au-Vents: Take three heart shapes; brush one with the egg-milk wash, then on the other two hearts, cut out smaller heart centers and brush these also with the wash. Layer the two hollowed hearts on top of the first whole heart, pressing gently to adhere.
12. Bake Vol-au-Vents: Bake at 200°C (400°F) for 15-20 minutes until puffed up and golden brown. Remove from oven and allow to cool.
13. Prepare Filling for Vol-au-Vents: In a blender, combine the sautéed spinach with mascarpone cheese and the remaining 1 tablespoon of Parmesan cheese. Blend until smooth and creamy.
14. Fill Vol-au-Vents: Transfer the spinach-mascarpone cream into a piping bag and fill the centers of the cooled vol-au-vents. Garnish with a few slices of sautéed mushrooms on top.
15. Serve: Present the heart-shaped quiches and vol-au-vents warm or at room temperature for an elegant and delicious appetizer or light meal.

Notes

• Ensure puff pastry is fully thawed before rolling to avoid cracking.
• You can substitute Emmental cheese with Gruyère for a nuttier flavor.
• Use fresh, firm mushrooms for best texture and taste.
• Vol-au-vents should be completely cooled before filling to maintain puffiness.
• Adjust seasoning in egg mixture and vegetable sautés according to taste preference.
• Serve with a fresh salad for a complete meal.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: French

Keywords: heart-shaped quiche, vol-au-vent, puff pastry, mushroom quiche, spinach quiche, mascarpone filling, French appetizer, savory pastry