Spinach and mushroom quiche

Preparation

1. Prepare the dough: In a food processor, combine 2 1/2 cups flour with the salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and water with ice and pulse until the dough just wet and stick together. Show dough on a floured surface and knead 2 or 3 times, until smooth. Pat the dough into two disks, wrap in plastic and refrigerate until firm, about 20 minutes.

2. On a floured surface, a disc of dough into a round of 12 inches, hold the remaining disk to another use, not even two quiches and freeze one (see recipe given hints and advice --Bra) for later. Show batter into a greased 10-inch fluted tart with a removable bottom undrawn. Trim the excess and use it to patch the holes. Cool the pie crust for 10 minutes.

3. Preheat oven to 400 ° F. Place a large sheet of aluminum foil for baking; should like a glove. Add beans and rice, to the height of the top of the pan. Bake for 20 minutes. Pan from the oven and remove the beans. Use a fork to prick the dough 6 or 8 times. Reduce the oven temperature to 375 ° F and bake for 7 minutes. Transfer the pan to a rack to cool.

4. Make the filling: oil in large skillet over medium heat. Onion and cook, stirring frequently, for 5 minutes. Stir in the mushrooms. Cover and cook for 3-4 minutes, stirring occasionally. Stir in spinach and garlic, cover and cook for 2-3 minutes or until wilted spinach. Remove from heat.

5. Lightly the eggs in a large bowl. Season to taste Whisk in milk, Dijon mustard, salt and pepper. Sprinkle some cheese in puff pastry.

6. Spread the vegetable mixture over the noodles. Sprinkle half of the remaining cheese. Slowly pour the egg mixture into the pan, sprinkle with remaining cheese. Bake until golden brown for 40-45 minutes or until slightly and swollen. Transfer to a wire rack to cool for at least 15 minutes before serving.