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Wild Mushroom and Spinach Quiche
Yield: 12 servings (2 pies)
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Olive oil |
- |
1/3 cup |
| Assorted wild mushrooms (Crimini, Shiitake, Chanterelle, Portobello, etc.) |
1 lb. |
- |
| Salt and Pepper |
- |
To taste |
| Garlic, minced |
- |
1 1/2 Tbsp. |
| Baby spinach leaves |
10 oz. |
8 cups |
| Flour |
1 lb. 2 oz. |
4 cups |
| Salt |
- |
1/8 tsp. |
| Cold butter, unsalted, cut in small cubes |
8 oz. |
2 sticks |
| Ice water |
5 oz. |
2/3 cup |
| Eggs |
1 lb. 5 oz.* |
12 large |
| Heavy cream |
24 oz. |
3 cups |
| Salt |
- |
1/2 tsp. |
| Pepper |
- |
1/2 tsp. |
| Fresh thyme, chopped |
- |
2 Tbsp. |
| Nutmeg, fresh ground |
- |
1/4 tsp. |
| Fontina cheese |
8 oz. |
2 cups |
| Green onions, sliced |
Approx. 1 oz. |
2/3 cup |
DIRECTIONS
- Heat 3 tablespoons olive oil in large pan over medium heat. Add mushrooms; cook until golden, about 5 minutes. Season with salt and pepper. Remove from pan; set aside to cool.
- To same pan, add remaining olive oil. Add garlic and spinach. Cook until spinach is wilted, about 2 to 3 minutes. Add mushroom mixture.
- Heat oven to 350°F. Make pastry: In food processor, add flour, salt, and butter. Pulse just until mixture is pea-sized. Add the ice water; pulse until dough starts to form ball. Remove dough; form two balls, then flatten. Refrigerate, wrapped in plastic, for 15 minutes.
- Spray-coat two 10x1-1⁄2-inch tart pans with removable bottoms. Roll out balls on lightly floured board to 12-inch circle. Fold each pastry in half; place in pans. Unfold pastry and press into bottom and up sides until flush with top of pan. Place on baking sheets.
- Blend eggs, cream, salt, pepper, thyme, and nutmeg. Sprinkle 1 cup Fontina cheese into each tart. Top with half of spinach-mushroom mixture.
- Pour half of egg mixture into each crust. Sprinkle with half the green onions.
- Bake 40 to 45 minutes until golden, firm, and until knife inserted in center comes out clean. Let stand 10 minutes before cutting each quiche into 6 wedges. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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