Special Spinach Quiche with Mushrooms

Un bon repas doit commencer par la faim, if you know what I mean. Today I’m here for making your day a little bit French. I offer you a special quiche recipe with spinach and mushrooms that will make your evening more pleasing. The more you are hungry, the more you enjoy this meal. Plus, it is a great reason to open a bottle of wine for dinner.

Ingredients

For dough:

2 eggs
2 cups flour*
75 gr butter
1/2 tsp salt
2 tbsp iced water

For filling:

250 gr spinach
6-7 medium mushrooms
2 cloves garlic
4 eggs
1 cup milk
50 ml heavy cream
1 cup shredded cheese**
Salt and pepper

*I used oat flour but you can use any type.

**Cheese is optional, best fit is gruyère but cheddar/mozzarella and similar ones also work. You can choose according to your taste.

RECIPE

4 Servings/ Prep. Time: 1 hour/ Cook Time: 1 hour

! For dough, all ingredients must be as cold as possible, including flour. Aim here is to make the dough without getting the butter melted. If you have, you can use a food processor to avoid touching butter, but I myself made it by mixing ingredients really fast with a spoon.

Cut the cold butter into small pieces and place in a bowl with eggs, flour and salt. Mix them together with a spoon or fork by adding iced water. Mix them quickly and rest the dough in the fridge for 30 min in a plastic wrap.
Spinach and mushroom need to release their moisture. So dry the chopped spinach properly, set aside. Cut the mushrooms and place them into a skillet, add cut garlic, sauté for 6-7 minutes on a medium heat until all the water is gone.
Take the chilled dough out of the fridge and spread with rolling pin, again as quick as possible. Place it into the baking tray and prick holes with a fork. Line a parchment paper on the top and fill with dried beans. Bake 15 minutes at 180 °C.
Meanwhile whisk the eggs, add milk, cream, salt and pepper.
Take the pie crust from the oven and carefully remove the parchment paper with the weights.
Fill it with spinach first, then mushrooms with garlic; add the shredded cheese and pour the egg mixture on top slowly.
Send it back to the oven, bake about 45 minutes at 180 °C. Before serving, cool about 10 minutes.

You can pair this beautiful quiche with a light-bodied white wine. I preferred Chardonnay since it’s my favorite white and generally a safe choice. Also, I drop this song here as a background if you want some inspiration to get you in the mood for French cooking.