Spinach and Mushroom Quiche
Everyone raved about these when I made them the other day. I promised I would share the recipe:
Pie Crust
1 Cup AP Flour
1 tsp salt
6 Tablespoons of cold butter cut into pats
1 1/2 Tablespoons of vegetable shortening
1/8 Cup of ice water (plus a little more if needed)
Process the first 4 ingredients in a food processor, pulsing, until the ingredients come together in course crumbs. Pulse in the water until the dough starts to form a ball. Remove dough, wrap in plastic wrap, and let rest in refrigerator for at least an hour, overnight if possible. This will make enough for one crust in a large quiche or pie.
Spinach and Mushrooms
1 Bunch of clean spinach, stems removed if large, and rough chopped
1 Cup mushrooms, chopped
1/2 Medium sized onion - chopped
2 T butter
1 tsp garlic powder
Salt & Pepper to taste
Melt butter in saute pan. Add in mushrooms and brown. Add onions and saute till transluscent. Add in garlic powder and salt and pepper. Stir. Add in spinach and cook until well wilted. Let cool and put in refrigerator until you're ready to put quiche together.
Quiche Custard
1/2 Cup heavy whipping cream
1/2 Cup milk (I use 2%)
5 eggs
1 tsp garlic powder
1/4 tsp nutmeg
1 tsp salt
Pepper to taste
1 Tablespoon parsley
2 Cups shredded cheese - (I used cheddar because that's what I had on hand, but you could use just about anything that melts well or a combination of them. I love adding a bit of swiss cheese when I have it).
Mix all together except for the cheese. Store in refrigerator until you put the quiche together. I did all the steps the night before making the quiche, so all I had to do in the morning was assemble and bake.
I used muffin tins for individual quiche, but you could very easily do a whole pie. Roll out your dough on a floured surface to about an 1/8 of an inch thick. Spray your vessel lightly, there is already quite a bit of oil in your crust, so you shouldn't need much. Cut squares to fit your muffin tins and push down into the cup. Add a bit of the mushroom mixture to each cup and then top with the shredded cheese up to the top of the cup. Then pour your egg custard to just below the top. Bake at 400º until the tops are browned and the pie crust is golden.
Inspiration for my quiche custard: https://www.allrecipes.com/recipe/221198/transformed-spinach-mushroom-quiche/?utm_source=pinterest.com&utm_medium=social&utm_campaign=social-share-recipe&utm_content=20190910&utm_term=221198Best pie crust ever from: https://www.cdkitchen.com/recipes/recs/522/Martha_Stewarts_Pefect_Pie_Shell35439.shtml
