Spinach-Mushroom Quiche
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| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Main Dish |
Ingredients
crust
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 9 tablespoons cold butter (or half butter, half lard)
- 4-5 tablespoons ice water
custard
- 3 Large eggs
- 2 cups cream
- 1 pinch nutmeg
filling
- 1 bag baby spinach (5-6 ounces)
- 6oz mushrooms (sliced thin)
- 1 tablespoon butter
- 4oz cheese; gruyere or aged cheddar (grated)
Note
As you can see I cubed my cheese, but grating is preferable.
This recipe is a basic quiche recipe, and you can add whatever you have around, it is a perfect place for leftover meat and/or veggies.
To make this quiche Lorraine, use 6 ounces of good bacon. Cook until crisp and crumble. Drain most of the fat from the pan, and sauté half od a large Spanish onion in the bacon fat. Use good quality Gruyere cheese (it will melt better than the pre-packaged grocery store Gruyere.
Directions
| Step 1 | |
 To make crust: Put flour and salt into bowl of a food processor and pulse to combine Cut butter into small pieces (about 1/2" cubes) Add butter to processor and pulse until dough is like coarse meal Add 3 TBL water to dough, and pulse, add more water as needed and pulse until dough starts to come together. Turn contents out onto a 12x12" (approx.) square of parchment | |
| Step 2 | |
 Working quickly and lightly, work dough into a cohesive ball, them press into a disc about 4" by 1" thick Wrap dough in the same parchment and refrigerate for one hour, or overnight | |
| Step 3 | |
 To roll out dough, remove dough from parchment, and flour parchment, putting dough back in the center of the square. Flour the top of the disc, and begin rolling into a 12" circle Don't worry about cracks, you can repair them easily but dampening fingers and pressing dough back together. | |
| Step 4 | |
| Roll dough around rolling pin, and unroll into a 9" deep pie pan Press dough into the pan, making sure to get the dough into the edges Trim around edge of dough allowing a 1" overhang, save dough scraps Roll the dough outward, forming a thick roll around the top edge of pan, using dough scraps to make up for any gaps. | |
| Step 5 | |
 To make the crimped border around the top (which will act to keep the liquid in the shell) work around the edge pressing the you index finger into the roll, using the thumb and index finger of your other hand to press your finger into. Repair any crack or holes with dough scraps. | |
| Step 6 | |
| Preheat oven to 350F Make the custard by mixing the egg, cream and nutmeg | |
| Step 7 | |
 Blanche the spinach but putting in boiling water for twenty seconds, and moving it to an ice water bath. Drain spinach and squeeze as much water as you can from the spinach | |
| Step 8 | |
 Melt the butter over medium heat, and sauté mushrooms until they have released their liquid and it has evaporated, about 7-8 minutes | |
| Step 9 | |
 Lay the cheese in the bottom of the crust, top with spinach and mushrooms put the pie pan on a sheet tray lined with parchment of foil Pour the custard into the pie shell, and put it in the oven, bake for 45-55 minutes until custard is set, but still a little jiggly. Let sit for 15 minutes to set, and serve hot or at room temperature. | |