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Le Quiche with Spinach and Mushrooms
This recipe uses spinach and mushrooms to make a very flavorful vegetarian quiche. Minimal prep time and not too long in the oven, this is a great option for a weeknight dinner.
- pie crust - 1
- olive oil - 2 tbsp
- onion - 1 small or medium, finely chopped
- garlic - 3 cloves, minced
- mushrooms - 3 cups, sliced
- spinach - 2 cups, fresh
- tomatoes - 2 medium, thickly sliced
- dijon mustard - 1 1/2 tbsp
- eggs - 6, room temperature
- sour cream (crème fraiche) - 1 cup
- salt and pepper - use very generously
- Pre-heat the oven to 175°C (350°F) degrees.
- Grease a deep pie tin, or baking dish and line it with your crust.
- Poke holes with a fork all around the bottom.
- Line the crust with aluminum foil, and cover with pastry weights, or dried beans or rice, then pre-bake the crust in your heated oven for about 15 minutes. Remove the foil and weights, and bake uncovered for about 5 more minutes, or until starting to brown.
- Remove from oven and let cool until you’re ready to fill it. While the crust is baking you can prepare the mushrooms and egg filling.
- Sautee the onion in olive oil over medium heat until it starts browning, about 3 – 4 minutes.
- Add the garlic and sautee for a couple minutes more.
- Increase the heat to medium high, add the mushrooms and sprinkle generously with salt and pepper.
- Stirring frequently, cook until most of the liquid is evaporated and mushrooms have halved in size, about 10 minutes.
- Place in a strainer, and let drain and cool until you need them.
- To make the egg filling, beat the eggs with the sour cream and salt and pepper with a whisk until completely combined, about a minute.
- Spread the dijon mustard on the bottom of the pre-cooked dough.
- Add the drained mushrooms and spread evenly around the bottom.
- Add the fresh spinach pushing it down slightly to pack it tighter.
- Pour the egg mixture over the spinach, making sure to cover it all.
- Pat the tomato slices with a paper towel, sprinkle with salt and pepper, and arrange on top of the quiche, pushing down slightly to make sure the egg covers them partly.
- Bake the quiche in the oven for about 30 – 40 minutes, or until puffed up and set.