Description
A quiche with spinach, mushrooms and plenty of cheese.
Ingredients
- FOR THE CRUST:
- 1-½ cup Flour
- ¾ teaspoons Salt
- ½ cups Olive Oil
- ¼ cups Canola Oil
- ½ cups Ice Water
- FOR THE FILLING:
- 1 Tablespoon Canola Oil
- 1 whole Shallot, Diced
- 6 whole Mushrooms, Sliced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 6 ounces, weight Fresh Spinach
- ¼ whole Orange Pepper, Diced
- 6 whole Eggs, Beaten
- ¼ cups Skim Milk
- ½ cups Mexican Cheese Blend, Plus More For Sprinkling On Top
Preparation
For the crust:
Mix flour and salt. Beat oils and water with a whisk to combine. Pour wet ingredients into flour and mix. Put into a 9-inch pie dish, pressing the dough down and up the sides.
For the filling:
Heat oil in a skillet and cook shallot for 1 minute. Add mushrooms and cook for 2 minutes. Season with salt, pepper and paprika. Add spinach and cook until wilted. Add orange pepper and cook for 1 minute.
In a bowl, beat eggs with milk. Add vegetables and cheese to the eggs and mix.
Pour quiche mixture into your crust. Bake at 400ºF for 15–18 minutes. In the last 2 minutes, top the quiche with a light sprinkling of cheese.
