Sunday, February 17, 2013

Spinach and Mushroom Quiche

Here we go, tonight I'm making spinach and mushroom quiche.  I made up the quiche dough as follows:

1 1/4 cup white flour
1 stick (4 oz) butter, cold
4-6 TBSP cold water

Place the flour in a large bowl.  Cut up the cold butter into 1/2 inch cubes and place on top of the flour in the bowl.  Using a pastry blender, a fork, or two knives, cut the butter into the flour until the mixture resembles a coarse meal.  Add 3 TBSP of water to start, mix with a fork, adding more water as needed until you have a cohesive dough - knead a bit with you hands to form a disk.  Wrap the disk of dough in plastic wrap and place in the refrigerator for at least an hour.

While the dough is resting, prepare the quiche filling -

1 lb. button mushrooms, washed and sliced
2 tsp. dried oregano
2 tsp. dried parsley
3/4 lb. spinach washed well
1 onion diced
2 TBSP olive oil
salt and pepper to taste

Heat the olive oil in a saute pan.  Add the onions and cook until the onion is transluscent and limp.  Add the mushrooms and saute until they begin to shrink.  Add the spinach along with the oregano and parsley as well as salt and pepper.  Cook until the spinach is wilted, still green but cooked throughout.  Set this aside to cool.

aluminum foil
pie weights or any dried beans

After 1 hour, remove the quiche dough from the fridge and roll out to fill a deep dish pie pan (10 inches).  Flute the edges of the pie dough.  With a fork, prick the dough in several places around the sides and bottom of the pie crust. Place the pie crust in a freezer for 10 minutes, while you heat the oven to 425F.  Remove the dough from the freezer and place a sheet of aluminum foil in the middle of the pie crust.  Put the dried beans or pie weights into the aluminum foil and spread out to keep the dough from sinking when baking.  Place the pie plate on a cookie sheet and bake in the oven for 15 minutes.  Remove from the oven.  Remove the aluminum foil and pie weights from the pie and return to the oven.  Reduce oven temperature to 375F and bake for 10-15 more minutes until the pie dough is set and no longer wet looking.  Remove from the oven.

Grate 1 cup of swiss cheese. 
Beat 4 eggs with1 1/2 cups of milk.

Place the cooked filling on the bottom of the pie.  Top with 1/2 cheese, and all the eggs/milk mixture.  Top with remaining cheese and bake in 375F oven for 1 hour or until the center is no longer liquid and the top of the quiche is nicely browned.  Remove from the oven.  Allow the quiche to cool for 30 minutes or so before serving.  Enjoy with a fresh green salad.

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