Mushroom and Spinach Quiche
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch, breakfast, lunch
Serves: makes 1 9 inch pie
Ingredients
For the crust:
  • 1 cup (140 grams) whole wheat flour
  • 100 grams cold butter, grated (the butter should be very cold- that's what makes the crust flaky)
  • ½ tsp salt (if using salted butter, add only a pinch of salt)
  • 2-3 tbsp iced water
For the filling:
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • ½ tsp dried oregano
  • 80 grams cream cheese, room temperature (see note above for homemade cream cheese)
  • ½ cup milk
  • 3 eggs
  • 250 grams spinach, blanched, drained and squeezed, then roughly chopped (You can also use baby spinach - do not blanch or chop if using baby spinach)
  • ½ cup grated cheese
  • ¼ cup parmesan
  • 1 packet (200 gms) mushroom, sliced
  • 1 small onion, finely chopped
  • salt and pepper, to taste
Instructions
  1. In a bowl mix together the flour and salt. Add in the grated butter.
  2. Pulse the butter and flour to resemble coarse meal.
  3. Add the ice water, a tablespoon at a time until the dough just starts holding together. You do not want the dough to be too wet. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water, else its good to go.
  4. Wrap the dough in cling wrap and chill for 30 minutes. In the meantime, make the filling.
For the filling:
  1. Heat oil in a pan. Add the garlic and cook for a few seconds, and then add in the onions. Sauté till translucent.
  2. Add in the sliced mushrooms, spreading them out to make a single layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Add in the spinach and slightly cook till excess moisture is removed. Season with salt and black pepper.
  3. In a bowl, beat the cream cheese till smooth.
  4. Gradually add the milk and eggs. Add in the the grated cheese, herbs, mushroom and spinach. Season with salt and pepper.
Final Assembly:
  1. Preheat oven to 350 F/ 180 C.
  2. Remove the dough from the refrigerator and roll out the dough to fit a 9-inch round pie dish or removable-bottom 9-inch round tart pan as the base.
  3. Pour the prepared filling into the crust.
  4. Bake until the crust is golden brown and the filling is set, about 25 minutes.
  5. Cool for 10 minutes before slicing.
Recipe by The Novice Housewife at https://novicehousewife.com/2020/04/28/mushroom-spinach-quiche/