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

1. Prepare the pie crust and spread out the pastry until it fills the quiche pan. Set aside and prepare the filling.

2. 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.

3. 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.

4. When it’s ready, turn the dough onto a clean surface. Divide in half, and place each on a piece of plastic wrap.

5. 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.

6. Make the filling: Mix together cream, milk, and eggs. Season with some salt and pepper. Set aside.

7. 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.

8. 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.

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