Mushroom & Houston’s Baby Spinach Pie

From our friends at Houston's Farm comes this absolutely delicious crustless pie! So easy to make and full of goodness and flavour, it is perfect meal for lunch, dinner or a picnic.

At a glance

Approx 50 minutes


  • 1/2 cup self-raising flour
  • 1 cup grated tasty cheese
  • 3/4 cup chopped ham or 2 rashers bacon, cooked and chopped
  • 2 cups thinly sliced button mushrooms
  • 1 medium sized onion, finely diced and softened in a teaspoon butter
  • 100 g Houston’s baby spinach leaves, wilted
  • 1 1/2 cups milk
  • 4 large eggs
  • 1 tsp curry powder
  • 1/2 tsp salt
  • few grindings of black pepper


  1. Preheat oven to 190°C, or a little less if using a fan forced oven.
  2. Prepare a deep quiche dish by greasing well.
  3. Reserve a handful of cheese for the top of the pie.
  4. Mix together the remaining cheese, ham and sliced mushrooms.
  5. Add flour and stir until flour coats the other ingredients.
  6. Whisk together milk, eggs, salt, pepper and curry powder.
  7. Add the spinach and onion mixture.
  8. Stir the egg mixture into the mushroom mixture until just combined.
  9. Pour into a well-greased quiche or pie dish and scatter the remaining cheese over the top. Cook for about 40 minutes or until pie is set and lightly browned on top. The cooking time will depend on the size dish you
  10. use- the wider the dish the less time it will take. The centre should be soft but set rather like a baked custard or quiche filling.
  11. Allow to stand for about 10 minutes before eating. It is also good warm or cold making it a great picnic or lunch dish.