Mushroom and Spinach Quiche
(from ch3fmyra’s recipe box)
Source: http://www.yummy.ph/recipe/mushroom-and-spinach-quiche
Categories: appetizer, not tried
Ingredients
- For the basic pie crust (Makes 2 single-crust, 9-inch pies)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold, unsalted butter, cut into small pieces
- 6 to 8 tablespoons ice water
- .
- .
- 1 1/4 cup cream
- 1/2 cup milk
- 4 eggs
- salt and pepper to taste
- 1 can mushrooms, coarsely chopped (fry with a little garlic and set aside)
- 1 small bunch spinach, stems removed (fry leaves in a pan without oil, then chop finely)
- 250 grams shredded cheese, preferably a combination of Parmesan, Gruyère, and Emmental
- some nutmeg
Directions
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Prepare the pie crust and spread out the pastry until it fills the quiche pan. Set aside and prepare the filling.
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Make dough: In a bowl, whisk together flour and salt. Add butter and cut into the flour-salt mixture using two knives or a pastry blender until the mixture resembles coarse crumbs.
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Add water a tablespoon at a time until the dough holds without turning wet or sticky. Test by squeezing together a small amount. Still too crumbly? Add a bit more water, again a tablespoon at a time.
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When it’s ready, turn the dough onto a clean surface. Divide in half, and place each on a piece of plastic wrap.
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Shape into flattened disks and wrap in plastic. Refrigerate for an hour or overnight before rolling it out onto a pan. The dough can be frozen for a month; thaw overnight in the refrigerator before using.
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Make the filling: Mix together cream, milk, and eggs. Season with some salt and pepper. Set aside.
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Assemble the quiche: Spread mushrooms on the crust then top with the spinach, then the cheeses. Then pour the egg-cream-milk mixture over the spinach and mushrooms. Sprinkle some nutmeg over the filling.
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Place on the middle rack in 350ËšF oven. Bake for an hour until the filling puffs slightly and appears lightly browned on top. Let stand 10 minutes before cutting.