Spinach and Mushroom Quiche

PRESENT BY

INGREDIENTS

 

Pie Crust
Whole milk
Sugar of your choice
Coarse salt
Light olive oil
All-purpose flour

Fillings: 

(7 inches)
40g
2 tsp
½tsp
60g
200g

U.S. Egg (large)
Whole milk
Parmesan Cheese
Button mushroom
Baby Spinach
Coarse salt

50g
120g
50g
200g
150g
to taste

Spinach and Mushroom Quiche

Directions

Pie Crust: 

  1. Stir milk gently with coarse salt and sugar until melted, stir in light olive oil 
  2. Pile flour on the bench top in a well shape with a hole in the middle
  3. Pour milk into the flour hole and mix with hands.  Press gently for crunchy result.
  4. Stick up half of the dough pieces and put into a 7-inch quiche tray
  5. Press the dough along the crust edge
  6. Then put in the remaining dough pieces, press to make the base
  7. Place a baking paper on the crust and fill it with rice or dry beans
  8. Gently press into quiche tin
  9. Put it at 200°C preheated oven and bake for 16 minutes

Fillings: 

  1. Whisk the eggs until blended, then mix with milk and cheese
  2. Chop and stir fry the mushrooms
  3. Add a bit of coarse salt and cook with medium high heat until soggy and dried
  4. Rest them on a plate
  5. Place baby spinach in a low heat pan, add coarse salt and steam until soft.
  6. Dry it with kitchen towel and let cool
  7. Mix mushrooms and baby spinach with egg and milk
  8. Then fill them into the quiche crust
  9. Bake at 180°C preheated oven for 20-22 minutes

 

Points to note:

  1. Press the crust dough gently with palm to even up the thickness
  2. Remember to press the crust gently or it will not be crunchy. After pressing, the dough will look very flaky with crumbs
  3. Gently press into quiche tin will weight down the pastry to stop it from puffing up while it bakes

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