Spinach-Mushroom Quiche With a Twist |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a special kind of quiche introduced to our family by our Danish nanny. The bottom is made out of all purpose/whole wheat flour and as such the quiche is not flaky or 'piey'. It has a wonderful flavour and is loved by both kids and adults. Ingredients:
110 g all-purpose flour |
110 g whole wheat flour |
1/2 teaspoon salt |
1 tablespoon grapeseed oil (or vegetable oil) |
100 ml water |
400 g frozen spinach |
2 cups mushrooms, sliced |
1 1/2 tomatoes, thinly sliced |
1 teaspoon salt |
1/4 teaspoon pepper |
150 ml 1% low-fat milk |
2 eggs |
70 g low moisture part-skim mozzarella cheese, shredded |
Directions:
1. preheat oven to 350°F.
2. mix flours and salt.
3. add the oil.
4. mix in as much water as is needed for the dough to feel smooth.
5. roll out the dough to fit the shape of a pie form and poke holes with a fork.
6. bake the dough for 10-15 min until fairly crisp.
7. meanwhile - cook the spinach until wiltered and add salt and peber to taste set aside.
8. cook mushrooms until all moisture has evaporated set aside.
9. mix eggs and milk.
10. shred the cheese.
11. put together the quiche in this order - spinach > mushrooms > 1/3 of the cheese > egg mixture > tomatoes > 2/3 of the cheese.
12. Bake at 350 F for 40-50 min until the eggs are firm.
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