**Recipe: Savory Spinach and Mushroom Quiche**
For the Crust:
- 200g all-purpose flour
- 100g cold unsalted butter, cut into small cubes
- 1/2 teaspoon salt
- 3-4 tablespoons ice water
For the Filling:
- 150g fresh spinach, chopped
- 150g mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 150g grated Gruyere or Emmental cheese
- 4 large eggs
- 200ml heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
**1. Prepare the Crust:**
1.1. In a large bowl, combine the flour and salt.
1.2. Add the cold butter cubes to the flour mixture.
1.3. Using a pastry cutter or your fingers, work the butter into the flour until you get a coarse, crumbly texture.
1.4. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
1.5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
**2. Pre-bake the Crust:**
2.1. Preheat your oven to 180°C (350°F).
2.2. Roll out the chilled dough on a lightly floured surface to fit your quiche pan.
2.3. Gently press the dough into the pan, trim the excess, and prick the bottom with a fork.
2.4. Line the crust with parchment paper and fill with pie weights or dried beans.
2.5. Bake for about 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. This pre-baking step ensures a crisp crust, preventing it from becoming soggy when the filling is added.
**3. Prepare the Filling:**
3.1. Heat olive oil in a pan over medium heat. Add the chopped onion and cook until translucent.
3.2. Add the sliced mushrooms and cook until they release their moisture and turn golden brown. This step prevents excess moisture from making the quiche soggy.
3.3. Stir in the minced garlic and chopped spinach. Cook until the spinach is wilted. Drain any excess liquid.
3.4. Season the filling with salt, pepper, and nutmeg. Nutmeg adds a warm and aromatic note to the quiche.
**4. Assemble the Quiche:**
4.1. Spread the cooked vegetable mixture evenly over the pre-baked crust.
4.2. Sprinkle grated cheese over the vegetables. The cheese forms a flavorful top layer and acts as a barrier, preventing the custard from making the crust soggy.
**5. Prepare the Custard:**
5.1. In a bowl, whisk the eggs and heavy cream together until well combined. The heavy cream ensures a rich and creamy texture, elevating the taste and mouthfeel of the quiche.
**6. Bake the Quiche:**
6.1. Carefully pour the egg and cream mixture over the vegetables and cheese.
6.2. Place the quiche in the preheated oven and bake for 25-30 minutes, or until the custard is set and the top is golden brown.
7.1. Allow the quiche to cool slightly before slicing and serving. This helps the custard set further and makes slicing easier.
**Tips for Success:**
- Use cold butter for the crust and handle it minimally to achieve a flaky texture.
- Pre-bake the crust and use pie weights to avoid a soggy bottom.
- Sauté vegetables before adding them to the quiche to remove excess moisture.
- Grate your cheese fresh for better flavor and meltability.
- Whisk the eggs and cream well for a smooth custard.
- Allow the quiche to cool slightly before cutting to help it set.
By following these tips, you'll create a delicious quiche with a crisp crust, flavorful filling, and a creamy custard that sets just right.