Ingredients for Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3-4 tablespoons ice water
Ingredients for Spinach and Mushroom Quiche Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 250g mushrooms, sliced (try a mix of different types)
- 1 cup shredded Swiss cheese
- 4 large eggs
- 1 cup milk (dairy or non-dairy)
- Salt and pepper to taste
- 1/4 teaspoon dried thyme (optional)
- 1/4 teaspoon dried oregano (optional)
Instructions for Pie Crust:
- In a large mixing bowl, combine the flour and salt. Add the cold cubed butter to the flour mixture.
- Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs and the butter is pea-sized.
- Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough starts to come together. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- After chilling, roll out the dough on a lightly floured surface into a circle large enough to fit into a 23cm/9-inch quiche tin. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges as desired.
Instructions for Spinach and Mushroom Quiche Filling:
- Preheat your oven to 200°C (180°C fan forced).
- In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, stirring occasionally, about 8-10 minutes.
- Add the chopped spinach to the skillet and cook until wilted, stirring occasionally, for about 2-3 minutes. Remove from heat and let the mixture cool slightly.
- Spread the cooked spinach and mushroom mixture evenly over the bottom of the prepared pie crust. Sprinkle the shredded Swiss cheese on top.
- In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt, pepper, dried thyme, and dried oregano if using.
- Pour the egg mixture over the spinach, mushrooms, and cheese, ensuring it covers everything evenly.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Remove the quiche from the oven and let it cool for a few minutes before slicing and serving. Enjoy your homemade spinach and mushroom quiche warm or at room temperature!
This homemade spinach and mushroom quiche with flaky pie crust is a delightful and comforting dish that’s perfect for brunch, lunch, or dinner. The combination of earthy mushrooms, vibrant spinach, and creamy Swiss cheese encased in a buttery, flaky crust is sure to impress your family and friends. This recipe can easily be adapted to use other vegetables such as cherry tomatoes, asparagus, capsicum or whatever else you have in the fridge so it’s a great recipe for using up any leftover veg before it goes bad. Store the rest of your veg in Fresh & Crisp bags for up to 3 weeks of freshness.