Cheesy Spinach Mushroom Quiche

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5 from 1 vote

Cheesy Spinach Mushroom Quiche

Prep Time20

Cook Time45

Total Time1 5

Author: Marzia

Ingredients

For the pie crust:

1 and 1/4 cup all purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
3/4 stick 6 tablespoons unsalted butter, cold
2 tablespoons vegetable shortening cold (such as Crisco)
3 - 4 tablespoons or 1/4 cup buttermilk, cold (you may or may not need the entire amount)

For the quiche:

1 10 oz box frozen spinach
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion diced
8 oz fresh mushrooms I used baby bella mushrooms
1 tablespoon 3 cloves minced garlic
1/2 teaspoon nutmeg
1/4 teaspoon red pepper flakes or to taste
4 eggs
2/3 cup half and half
1/3 cup milk I used 2%*
1/3 cup grated parmesan cheese
2 cups shredded cheese such as swiss, fontina, gruyere, cheddar, mozzarella (I used half swiss and half cheddar)
Salt and pepper to taste

Instructions

For the pie crust:Combine the flour, sugar and salt. Cut the butter into the flour mixture using a potato masher, pastry cutter, a fork, or your fingers. Break the butter down into pea sized or oatmeal like flakes. Add 2 tablespoons of the butter milk and using a fork continue to form a dough. Add more buttermilk until the dough starts to clump. You may not need the entire amount of buttermilk. Dump the dough out onto a flour service. Continue to work the dough until a ball forms. It should not me sticky. Wrap the dough in plastic wrap and refrigerate for at least an hour. 2 is ideal. Dough can be made and left in the refrigerator for up to 24 hours ahead of time.
For the quiche: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Thaw the spinach according the package directions in the microwave. Let the spinach drain in a fine metal strainer while preparing the quiche.
Heat the olive oil and butter in a skillet on medium heat. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. Add the garlic and continue to cook for another 2 minutes. Add the nutmeg, red pepper flakes and season with salt and pepper. Remove from heat. On a well-floured surface, roll out the chilled pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle thats about 12 inch in diameter. Carefully place the dough into a 9-inch pie dish. Tuck the dough in with your fingers making sure its placed neatly in the dish. With a sharp knife, trim the extra overhang of crust. Discard. Pre-bake crust for 8 minutes.
While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. Season the egg mixture with salt and pepper. Blot and squeeze all the water out of the strained spinach into a kitchen towel. Make sure to remove all water from the spinach. Remove the pie crust from the oven after 8 minutes. Spread the spinach evenly into the base of the pie crust. Add the mushroom mixture. Sprinkle the shredded cheese over the top and pour the egg mixture over the other ingredients. Sprinkle with fresh cracked pepper if desired.
BAKE: the quiche for 45 minutes - 1 hour. The quiche should be firm and the center should not jiggle. Mine took 45 minutes. If your crust starts to brown too much, remove the quiche from oven and use a pie shield. Making a ring around the crust with foil works well too. Let quiche cool for 5 - 10 minutes before slicing and serving.