Spinach and Mushroom Quiche

The first time I had a taste of quiche, I found it quite interesting. Probably because my taste buds were expecting something on the sweeter side. I had always thought pies were meant to be just as desserts. I didn’t know they could be savory, too. And to me, well…that’s just awesome!

spinach and mushroom quiche

Spinach and Mushroom Quiche
Yield: 6-8 servings
Prep time: 40 minutes (includes resting)
Cook time: 35 minutes

For the pastry crust:
1/2 cup unsalted butter, softened
4 ounces neufchatel cheese, softened
1 1/4 cups all-purpose flour

For the filling:
1 tablespoon olive oil
8 ounces button mushrooms, scrubbed clean, chopped
6 cups spinach
1/8 teaspoon nutmeg
4 large eggs
1/2 cup half and half
1 cup manchego, grated
salt & pepper, to taste

1. In a stand mixer fitted with the paddle attachment, beat the softened butter and neufchatel cheese until fully combined. Stir in the flour until a dough forms. Wrap the dough securely with plastic wrap and refrigerate for 30 minutes.
2. Heat a skillet over medium heat then add the oil. Add the mushrooms and season with salt and pepper. Sauté until the mushrooms are tender.
3. Stir in the spinach and nutmeg. Cook until wilted. Remove skillet from heat and set aside to cool to room temperature.
4. Preheat the oven to 325ºF.
5. On a flat and lightly floured surface, roll out the dough to about a 14-inch diameter. Gently lift up and place in ungreased 11-inch tart pan with removable bottom. Press firmly against side and bottom. Bake for 10 minutes.
6. In a large bowl, whisk the eggs and half and half until fully combined. Add the spinach/mushroom mixture and manchego. Season with a little bit more salt and pepper.
7. Pour the filling mixture into prepared crust. Bake for 30 minutes, or until the pastry is golden brown and the eggs have set.
8. Let the quiche cool for 10 minutes in the pan and then transfer to a cooling rack to continue cooling, or enjoy warm.

Recipe by JG


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