I’m such a sucker for quiche. We often make it in the restaurant for breakfast events, and it falls on me because of the pastry dough (and mine is awesome). It’s nice to switch it up once in a while and make something savory! Whenever I make this in the restaurant, usually at least two pieces seem to fall into my mouth somehow.. but that’s why we make extra right??
Here I’m sharing my very favorite quiche variety. This crust is killer, and the custard base can be used with whichever variety you’d like. You want asparagus? Throw it in there. Zucchini? You know what to do.
This quiche can be made a day or two in advance OR same day. You’ll get clean slices just with a little time chilling in the fridge. I’ve used a springform pan to get my favorite rustic “Game of Thrones” esk looking pie, but feel free to use a more traditional pie pan if you’d like!
Well, I competed in a chocolate competition last week, and I had SUCH a blast. Below are some photos of me and my work. I managed to get 3rd place! Not too bad for never having done any kind of chocolate showpiece in my life. It was such a great experience getting to meet some amazing pastry chefs in my area, and to showcase what I can do! Overall, I’m happy with how I did, and can’t wait to do it again.. I’ve got a lot more ideas for the next one!
Mushroom Spinach & Swiss Quiche
Herb Crust
Butter 4 oz.
Cold water 3-4 T
Flour 1 ¼ cup
Salt ¼ tsp
Thyme leaves 2 sprigs
Filling
Olive Oil 2 T
Mushrooms 3 Cups
Spinach 4 Cups
Swiss Cheese, shredded ½ cup
Salt 2 ½ tsp
Pepper ½ tsp
Milk 1 cup
Cream 1 cup
Eggs 6
Directions:
First make the crust. In a food processor, pulse the flour, salt, thyme leaves, and butter.
Add cold water, 1 T at a time until dough forms together in a ball shape. Remove from food processor and wrap in plastic wrap. Chill for 1 hour.
To get started on the filling, saute the spinach in 1 T of olive oil until completely cooked through. Set aside. Saute the mushrooms in the remaining olive oil until cooked through, and set aside. Once cooled, try to squeeze as much liquid out of the spinach as possible, and drain the juices from the mushrooms. Mix together the cream, milk, eggs, salt, and pepper in a large bowl, set aside.
Spray a spring form pan well on bottom and sides. Sprinkle a little flour on work surface and roll out your dough between 1/8” and 1/4”. Roll your dough onto your rolling pin and gently un roll ontop of the springform pan. Quickly work the sides down without ripping the dough. Form to edges as much as you can. The dough will not reach the top and that’s ok, just as long as you’ve got it high enough to cover the egg filling.
Chill the dough in the spring form for 10 minutes.
Preheat oven to 375 degrees F.
Once dough is firm, start filling with spinach, mushrooms, then cheese. Add egg mixture last.
Bake in oven for 45-50 minutes, or until it doesn’t jiggle in the center.
Cool in the refrigerator for 30 min to 1 hour.
Remove edges from springform, slice, and enjoy!
Mushroom & Spinach Quiche
Mushroom Spinach & Swiss Quiche
Servings: 8
Author: Saura Madani
Ingredients
Herb Crust
- 4 oz butter, cold
- 3-4 Tbsp cold water
- 1 1/4 cup flour
- 1/4 tsp salt
- 2 sprigs thyme
Filling
- 2 Tbsp olive oil
- 3 cups mushrooms
- 4 cups spinach
- 1/2 cup shredded swiss
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup milk
- 1 cup cream
- 6 eggs
Instructions
- First make the crust. In a food processor, pulse the flour, salt, thyme leaves, and butter.
- Add cold water, 1 T at a time until dough forms together in a ball shape. Remove from food processor and wrap in plastic wrap. Chill for 1 hour.
- To get started on the filling, saute the spinach in 1 T of olive oil until completely cooked through. Set aside. Saute the mushrooms in the remaining olive oil until cooked through, and set aside. Once cooled, try to squeeze as much liquid out of the spinach as possible, and drain the juices from the mushrooms. Mix together the cream, milk, eggs, salt, and pepper in a large bowl, set aside.
- Spray a spring form pan well on bottom and sides. Sprinkle a little flour on work surface and roll out your dough between 1/8” and 1/4”. Roll your dough onto your rolling pin and gently un roll ontop of the springform pan. Quickly work the sides down without ripping the dough. Form to edges as much as you can. The dough will not reach the top and that’s ok, just as long as you’ve got it high enough to cover the egg filling.
- Chill the dough in the spring form for 10 minutes.
- Preheat oven to 375 degrees F.
- Once dough is firm, start filling with spinach, mushrooms, then cheese. Add egg mixture last.
- Bake in oven for 45-50 minutes, or until it doesn’t jiggle in the center.
- Cool in the refrigerator for 30 min to 1 hour.
- Remove edges from springform, slice, and enjoy!
