Tomato, Spinach and Mushroom Quiche
The first step is to blind bake the pie crust. Roll out the pie crust until it is big enough to cover the pan. Pre heat the oven to 375 F. Stick the pie into the freezer while the oven is pre heating. The idea is to keep the pie crust as cold as possible.
Lay down a parchment paper on the pie and add your pie weights. bake for 25 minutes. After 15 minutes remove the pie weights and parchment paper, poke some holes and back into the oven for the remaining 10 mins. Once done remove it from the oven and let it cool down a little.
For the filling: Reserve some grated cheese. Mix eggs, cream, milk, cheese in a medium bowl and season it with salt and pepper. Bring a small pan to heat, add a tsp of oil and add the mushrooms. Let them sit until they get a nice sear to lock in those juices, that way it is not escaping and making the eggs watery. Cook for about 5-8 minutes and remove them from heat.
Place the filings in the cooling pie crust. Remember spinach always reduces down, so be generous. Gently pour in the eggs mixture and sprinkle some more cheese on the top.
Reduce oven temperature to 350F. Bake the quiche for 35-40 minutes. The center should still be just a tiny bit giggly, like a cheesecake. If at any point you feel like your crimped edges are browning too much, just cover them with a strip of foil.
Let the pie rest on the counter for about 5 minutes before cutting into it. Enjoy your fresh baked quiche with a small salad.
Ingredients
Directions
The first step is to blind bake the pie crust. Roll out the pie crust until it is big enough to cover the pan. Pre heat the oven to 375 F. Stick the pie into the freezer while the oven is pre heating. The idea is to keep the pie crust as cold as possible.
Lay down a parchment paper on the pie and add your pie weights. bake for 25 minutes. After 15 minutes remove the pie weights and parchment paper, poke some holes and back into the oven for the remaining 10 mins. Once done remove it from the oven and let it cool down a little.
For the filling: Reserve some grated cheese. Mix eggs, cream, milk, cheese in a medium bowl and season it with salt and pepper. Bring a small pan to heat, add a tsp of oil and add the mushrooms. Let them sit until they get a nice sear to lock in those juices, that way it is not escaping and making the eggs watery. Cook for about 5-8 minutes and remove them from heat.
Place the filings in the cooling pie crust. Remember spinach always reduces down, so be generous. Gently pour in the eggs mixture and sprinkle some more cheese on the top.
Reduce oven temperature to 350F. Bake the quiche for 35-40 minutes. The center should still be just a tiny bit giggly, like a cheesecake. If at any point you feel like your crimped edges are browning too much, just cover them with a strip of foil.
Let the pie rest on the counter for about 5 minutes before cutting into it. Enjoy your fresh baked quiche with a small salad.