Spinach & Mushroom Quiche

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ teaspoon salt
• 4-5 tablespoons cold water
• 1 tablespoon olive oil
• 1 cup fresh spinach, washed and chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 3 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• Fresh herbs for garnish

Instructions

1. In a large bowl, mix the flour and salt thoroughly. Add the cubed butter and blend until the mixture resembles coarse crumbs. Gradually add cold water until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. Add mushrooms and cook until softened. Add chopped spinach and cook until wilted. Remove from heat and let cool.
3. Preheat the oven to 375°F (190°C).
4. Roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie pan, pressing it into the bottom and sides. Trim excess dough and prick the bottom. Line with parchment and fill with weights, bake for 15 minutes. Remove weights and parchment, bake for an additional 5-7 minutes until golden.
5. In a bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg. Stir in the sautéed vegetables and shredded cheese.
6. Pour the filling into the pre-baked crust and spread evenly.
7. Bake for 30-35 minutes, until the filling is set and the top is golden. A knife inserted in the center should come out clean.
8. Allow to cool for about 10 minutes before slicing. Garnish with fresh herbs before serving.

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