Spinach and Mushroom Quiche
Quiche is a traditional French tart that have savoury custard, cheese , vegetable or meat. The best known variant is quiche Lorraine which includes just bacon or lardons and cheese. It can be served hot or cold. This healthy quiche recipe for breakfast or serve for brunch with salad.
Prep time: 1 hour 30 minutes
Bake time: 35 minutes
INGREDIENTS:
1 shortcrust pastry(*)
500 gr spinach
250 gr mushrooms
3 eggs
200 gr fresh cream
50 gr fat milk
1 onion
1-2 garlic cloves
3 tbsp olive oil
250 gr shredded Gruyere
50 gr Parmesan (optional)
50 gr Cheddar (optional)
Salt
Pepper
Nutmeg
INSTRUCTIONS:
Heat oil over medium-high heat. Put the sliced onion and garlic cloves and cook them stirring often until softened about 10 minutes.
Add the mushrooms cook them together. Close to being cooked put the spinach and salt&pepper&nutmeg.
Preheat oven to 190C (375F).
Whisk eggs, cream, milk in a medium bowl.
Pour into the spinach mixture and add the half of cheese.
Fill the pie with the mixture and bake for 20 minutes, at that time crack the oven door and put the remaining cheese. Continue baking for another 15 minutes.
*FOR SHORTCRUST PASTRY:
INGREDIENTS:
200 gr all purpose flour
125 gr cold butter cubbed
½ tsp salt
3-4 tbsp cold water
INSTRUCTIONS:
Place sifted flour, salt and butter in a food processor.
Pulse them until looks like breadcrumbs.
Pour 3 tbsp cold water ( add another if required ) and blitz for 30 second.
Once it turns into like a ball, take it out from the processor and knead the dough just little bit.
Rest it in fridge for 1 hour in plastic wrap.
Roll out by roller and spread into pan and trim edges. Prick with a fork.
BON APPETIT
