Spinach and Mushroom Quiche
Quiche is a classic French dish that gained popularity in the 16th century. Originally from the Lorraine region, it has since evolved into many variations. Spinach and mushrooms complement each other perfectly, creating a light yet satisfying dish. This version is perfect for breakfast, brunch, or a light dinner. The combination of the flaky crust and creamy egg-and-cream filling is guaranteed to please family and friends.
Ingredients for this recipe
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Preparation Steps
1
For the crust, combine the flour and salt in a large bowl, then add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
2
Add 3 tablespoons of cold water and mix until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
3
Preheat oven to 350°F (180°C). Roll out the dough to about 3-4 mm thickness and place it in a pie dish. Prick the bottom with a fork and blind bake for 10 minutes.
4
Meanwhile, heat the olive oil in a skillet over medium heat. Sauté the sliced mushrooms for 5-7 minutes, until golden brown.
5
Add the minced garlic and then the spinach. Sauté for another 1-2 minutes, until the spinach wilts. Remove from heat.
6
In a bowl, whisk together the eggs, heavy cream, grated cheese, nutmeg, salt, and pepper.
7
Evenly spread the spinach and mushroom mixture over the pre-baked crust, then pour the cream and egg mixture over it.
8
Bake the quiche at 350°F (180°C) for about 30-35 minutes, until the top is golden brown and the filling is set.
9
Let cool for a few minutes, then slice and serve.
