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.
*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.
Bon Appétit!
