Mushroom & Spinach Quiche

Ingredients:

For the crust (optional, please skip if purchasing store bought crust):

Some All-purpose flour – 1 ¼ cups

Unsalted butter-½ cup (cold, cut into cubes)

Salt – ½ tsp

Cold water – 3-4 tbsp (as needed)

For the filling:

Mushrooms – 1½ cups (slicer)

Spinach – 2 cups (fresh or 1 cup drained frozen)

Eggs – 4 large

Heavy cream – 1 cup (or milk for a lighter version)

Onion – 1 medium, finely chopped

Garlic – 2 cloves, crushed

Olive oil – 1 tbsp

Salt, as required

Black pepper, as required

Cheese – 1 cup (grated cheddar, gruyere or a mixture)

Nutmeg – ¼ teaspoon (optional ingredient enhances flavor)

Parmesan cheese – 2 tbsp (optional for topping)

Cooking Time:

Steps to Make Mushroom and Spinach Quiche:

Step no. 1:

 Make the Crust (if homemade):

Make the Dough:

 In a large-sized bowl, sieved flour, sugar and salt and butter If using a pastry basket, cut or rub the flour with the butter until breadcrumbs consistency is achieved.

Addition of Cold Water: 

With the help of a spatula add cold water one tablespoon at a time until dough mass is formed. Shape It in a Ball and wrap it with a Cling Film, refrigerate for 30 minutes or more.

Roll the Dough:

 Roll out the cooled dough on a floured board and shape it into a round circle that can fit your quiche dish, 9 inch pan. Then line it into the dish and press it sufficiently before cutting off the edges. Using a fork, poke holes into the bottom of the crust. Place the crust in a hot oven 180 degrees C for about 10 minutes to firm the base.

Step no. 2:

 Prepare the Filling:

Prepare Mushrooms:

 Pour olive oil into a pan and set over medium heat. i.e. chopped onions and garlic into the hot oil let cook for about 2 to 3 minutes. Thinly sliced mushrooms are added and cooked till all the water evaporates and the mushrooms are soft (approximately 5 minutes).

Add Spinach: 

Place raw spinach on the mushroom mixture and cook till the spinach is embedded, avoid overcooking. Cooked frozen spinach must be drained and cooled before adding to the recipe if cooked.

Season:

 Add to the mushroom-spinach mixture, salt, pepper and a bit of nutmeg if desired. Turn off heat and cool the ingredients.

Step no. 3: 

Proceed with the Egg Mixture Preparation:

Whisk Eggs and Cream:

 In another bowl, put the eggs, heavy cream (or milk), salt and pepper, and whip everything until mixed.

Whisk in Enough Cheese: 

Add the grated cheese (of choice cheddar or gruyere) and mix into the egg mixture.

Step no. 4:

 Coming together Arranging the Quiche:

Layer the Filling: 

Evenly distribute the gently stained mixture of spinach with mushroom on the already baked crust.

Pour the Egg Mixture:

 Pour over vegetables the spring onion egg and cheese mixture while making sure it is evenly coated.

Top with Parmesan:

 For those who fancy a little more cheese there is always the option of gratin Parmigiano cheese (optional).

Step no. 5: 

Bake the Quiche:

Bake:

 Place the quiche in an oven that has already been preheated to the temperature of 180 degree Celsius and 35-40 degree Fahrenheit and bake for about 35-40 minutes or till the center of the quiche is set and has taken on a golden color.

Cool and Serve:

Allow the quiche to set and cool down for 10 minutes before cutting out a section for serving.

Tips for the Perfect Mushroom and Spinach Quiche:

Homemade or Store-Bought Crust: 

For time-saving purposes, you may opt for a ready-made pie-walnut crust or puff pastry which makes this recipe get done in a record time.

Pre-Bake the Crust:

 In the case of a homemade crust, it is essential to pre-bake (also called blind baking) the crust in order to avoid a soggy bottom.

Drain the Spinach: 

When a frozen spinach comes in use there is spill of excessive moisture in the quiche. Be sure that it is completely thawed and completely drained to avoid excessive liquid.

Different types of cheese: 

Mix a few types of cheese such as mozzarella, feta, or blue cheese, and you will get a different taste.

Preparing the meal:

Quiche is not something that needs to be prepared at the last minute and can be frozen beautifully. Just cover it with some foil and place it in the freezer. Heat it before you serve it.

Adding Protein:

 Prepared chicken, bacon, or ham can be used to make the dish even more flavorful and packed with protein.

This delicious mushroom and spinach quiche is hot enough for breakfast, lunch, or even as a light meal! Delicious and healthy.

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