Spinach Mushroom Quiche

Preparation

1. Prepare the dough: In a food processor, combine 2 1/2 cups flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and water ice and pulse until the dough is moistened and simple groups. Put the 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, roll dough plate for a round of 12 inches to keep the remaining disk to another use, or make two quiches and freeze one for later (see recipe tips and suggestions below). Pour the mixture into a greased 10-inch pie Riffel unstretched with a removable bottom. Trim the excess and use it to patch the holes. Refrigerate the cake for 10 minutes.

Preheat oven to 400 ° C 3. Place a large baking sheet with paper; it should fit like a glove. In dry rice or beans, to the top of the pan. Bake for 20 minutes. Pan from the oven and remove the beans. Use a fork to prick the dough 6-8 times. Reduce the oven temperature to 375 degrees F and bake for 7 minutes. Transfer the pan let cool on a wire rack.

4. Make the filling: oil in large skillet over medium heat. Add onion and cook, stirring frequently, for 5 minutes. Add mushrooms. Cover and cook 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 beat the eggs in a large bowl. Beat in milk taste, Dijon mustard, salt and pepper. Sprinkle some cheese on the dough.

6. Pour the vegetable mixture into the pie crust. Sprinkle half of the remaining cheese. Slowly pour the egg mixture into the pan and sprinkle with remaining cheese. Bake until golden brown for 40-45 minutes or until light and puffy. Transfer to a wire rack to cool for at least 15 minutes before serving.