Quiche with Spinach and Mixed Mushrooms

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1. tuppennyupright December 10, 2021

   **INGREDIENTS**

   Note:
   100g=3.5oz; 100ml=0.4cups
    

   **Pastry**

   * 500g Flour

   * 250g Butter (chilled and cut into small cubes)

   * 1/2tsp Salt
   * 100ml Water (chilled)

   **Spinach filling**

   * 750g Spinach (washed and stems removed)

   * 2 Shallots (finely chopped)

   * 2 Garlic cloves (grated)

   * 1/2tsp Nutmeg

   * 1tsp Paprika (mild)

   * Salt and Pepper

   **Mushroom filling**

   * 500g Mushrooms (mix some if you like; I used button and king oyster mushrooms, and chanterelles)

   * 150g Parsley (finely chopped)

   * Pepper

   **Sauce**

   * 250ml Milk

   * 100g Crème Fraîche

   * 3 Eggs

   * 70g Cheese (grated; I used Gruyère)
   * 1/2tsp Nutmeg
   * Salt and Pepper

   **METHOD**

   1. To prepare the dough, mix flour and butter in a bowl or on a work surface until both ingredients are fully combined and you have a crumbly mass. Now gradually add water and finish kneading the dough. Cover in cellophane and let it rest in the fridge for 2 hours.

   2. To prepare the spinach, put it in a big pot on a low heat with no more water than what still clings to the spinach from washing it. When it lost a lot in volume
   and is steamed all over, transfer it to a sieve and press out all superfluous water. Then add shallots, garlic, paprika, nutmeg, salt and pepper and mix.

   3. Pick some mushrooms to go on top of the quiche as a decorative layer and put them aside. Finely chop the rest of the mushrooms, heat some oil in a pan and brown them all over. At the end, add parsley and pepper. Now cut the decorating mushrooms into, well, decorative slices and fry them as well. Set aside.

   4. Take the dough out of the fridge and roll it out into a round shape that is bigger then your pie dish. Then butter the inside of your pie dish and transfer
   the dough to it. With a fork poke little holes into the bottom. Now bake your dough in a pre-heated oven (200°C/390°F) for 20 minutes.

   5. For the sauce mix milk, crème fraiche, eggs, cheese, salt, pepper and nutmeg in a bowl.

   6. Take the pastry from the oven, then fill it with a layer of spinach, then a layer of mushrooms, then spinach again. Grate some more cheese on the top if you like. Now, pour the sauce slowly over the filling. Then top the quiche with your mushroom ornament. Bake in the oven for 30-45 minutes at 180°C (350°F). Using a skewer, you can find out whether the pastry on the bottom is done: when you stick the skewer into the quiche and nothing sticks to it, it’s done.

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