Mushroom Spinach Quiche
- 200 ml AP flour
- 50 ml rye flour
- ¼ tsp baking soda
- 1 tsp sugar (to taste)
- 50 g cold butter (cut into small cubes)
- ½-1 tsp salt (to taste)
- 1/3 tsp ground black pepper (to taste)
- Pinch of nutmeg
- 200 ml cream cheese (curd cheese)
- 1-2 tbsp milk
- In a medium bowl combine the flour, baking soda, salt, sugar and pepper. Rub the butter into the flour mixture until it resembles the breadcrumbs (better to pulse in a food processor). Add the cream cheese and milk to bring mixture together.
- Knead lightly to form dough. On a lightly floured surface, roll dough into an 11-inch circle. Fit into a 9-inch round tart pan (or spring form pan), pressing dough into corners. Transfer to freezer to chill for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- 350 g chopped bottom mushrooms (200 g can mushrooms, drained)
- 3 tbsp butter
- 1 small onion (chopped)
- 300g fresh spinach (chopped)
- 150 ml Cheddar cheese (shredded)
- 2 eggs
- 150 ml milk
- Salt, ground black pepper to taste
- In a medium skillet melt butter. Stirring occasionally, sauté onion until translucent, about 1-2 minutes. Stir in mushrooms and continue to cook stirring frequently, until liquid evaporates and mushrooms are golden brown, about 6 to 8 minutes. Add spinach, season with salt, nutmeg and pepper and cook, stirring a couple of times, for another 2 minutes. Take off from the heat and set aside.
- Take off the quiche crust from the freezer. In a small bowl whisk together milk and eggs. Sprinkle half of grated cheese on the bottom of the crust. Spread filling mixture over the cheese and then top with remaining cheese. Pour the egg mixture over the filling. Bake in oven for 35-40 minutes or until set. Cool for about 10 minutes before slicing. Serve warm or at room temperature.