Spinach and Mushroom Quiche
Prep. Time: 15 min - Cook Time: 60 min - Total Time: 75 min - Yield: 8 servings
Ingredients
Pastry:
200 gm all purpose flour
2 tbsp maille whole grain mustard
2 egg yolks
100 gm butter
2 tbsp milk
1/2 tsp sugar
1/2 tsp salt
1/2 ground black pepper
Vegetables:
300 gm fresh brown mushrooms, sliced
300 gm fresh white mushrooms, sliced
1 tbsp. olive oil
1 tbsp butter
1 onion, sliced
2 cloves garlic, sliced
120 g fresh spinach
1/3 cup white wine
Salt and black pepper
Filling:
200 ml cooking cream
4 eggs
200 gm mozzarella, grated
Salt and black pepper
Instructions
Pastry:
Preheat the oven to 200 C.
Mix all pastry ingredients and blend thoroughly with a hand mixer.
Leave to rest for 30 minutes in the fridge.
Grease an ovenproof pie plate and fit the pastry into it (3 mm thick).
Prick the base of the pie crust with a fork.
Bake the pastry for 20 minutes until golden and remove from oven.
Vegetables:
In a cast iron skillet, heat olive oil and butter over medium heat and cook the onions, and garlic for 10 minutes.
Add mushrooms, stirring until coated. Let cook for 4 minutes until browned on one side.
Add the spinach and wine, letting as much of its liquid to cook out.
Filling:
Preheat the oven to 200 C.
Gently combine filling ingredients in a bowl.
Add the prepared vegetables
Place the filling into the pastry shell.
Bake for 30 minutes until the quiche is slightly puffed and browned