Spinach Mushroom Quiche (Print Version)
# Ingredients:
→ For the Crust
01 -
1¼ cups all-purpose flour
02 -
¼ teaspoon pepper
03 -
½ teaspoon salt
04 -
⅓ cup extra virgin olive oil
05 -
3 tablespoons milk or unsweetened soy milk
→ For the Filling
06 -
1 tablespoon extra virgin olive oil
07 -
2 cups white button mushrooms, sliced
08 -
2 cups fresh baby spinach
09 -
4 large eggs
10 -
1 cup milk or unsweetened soy milk
11 -
½ teaspoon salt
12 -
¼ teaspoon pepper
13 -
⅛ teaspoon nutmeg
# Instructions:
01 -
Preheat oven to 350°F (175°C)
02 -
Whisk together flour, pepper, and salt. Stir in oil and milk until dough forms. Press into a 9-inch deep dish pie pan
03 -
Bake crust for 10 minutes, then remove and let cool
04 -
Sauté mushrooms in olive oil until browned (about 7 minutes), then add spinach and cook until wilted
05 -
Whisk together eggs, milk, salt, pepper, and nutmeg
06 -
Spread vegetable mixture in crust, then pour egg mixture over top
07 -
Bake for 45 minutes until puffed and set. Cool 5-10 minutes before serving
# Notes:
01 -
Can be made with dairy or non-dairy milk
02 -
Perfect for make-ahead meals