Classic Spinach and Mushroom Quiche

Ingredients

• 1 ¼ cup all-purpose flour(paid link)
• 6 oz unsalted butter(paid link)
• ½ tsp salt(paid link)
• 3 tbsp ice water(paid link)
• 1 tbsp olive oil(paid link)
• 8 oz cremini mushrooms(paid link)
• 1 shallot(paid link)
• 2 clove garlic(paid link)
• 5 oz fresh spinach(paid link)
• 4 large eggs(paid link)
• 1 cup heavy cream(paid link)
• ½ cup whole milk(paid link)
• 4 oz Gruyère cheese(paid link)
• ⅛ tsp nutmeg(paid link)
• ¼ tsp black pepper(paid link)

Instructions

1. 1

   Whisk the flour and salt together in a mixing bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.

2. 2

   Drizzle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds together. Shape into a disk, wrap, and refrigerate for 30 minutes.

   30 min

3. 3

   Preheat the oven to 375 F. Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish, trimming and crimping the edges. Line with parchment and pie weights and bake for 15 minutes. Remove the weights and bake for 5 more minutes until the crust is set.

   15 min

4. 4

   Heat the olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook until golden and their liquid has evaporated, about 8 minutes. Add the minced shallot and garlic and cook 1 minute more.

   8 min

5. 5

   Add the spinach to the skillet and stir until fully wilted, about 2 minutes. Transfer to a towel and squeeze out as much liquid as possible, then chop coarsely.

   2 min

6. 6

   Whisk the eggs, heavy cream, milk, nutmeg, and black pepper together in a bowl until smooth.

7. 7

   Scatter the grated Gruyère, mushroom mixture, and spinach evenly over the par-baked crust. Pour the egg mixture over the top.

8. 8

   Bake for 35 to 40 minutes until the center is just set and barely jiggles. Cool for 10 minutes before slicing.

   35 min

Perfect With