Mushroom and Spinach Quiche

Ok, last evening I walked all the 7 km there was to get to Spar(soooper!market).Little did I know I was working up an appetite too. I strolled around and took one quick scan at the fresh vegetables and the diary section. Thats when it dawned upon me that I love quiche and why haven’t I tried making it yet. So there I was scampering around the dairy and veggie sections, thinking on my feet and trying to come up with a recipe for quiche myself..partly myself atleast.So here we go..
For 2 small quiches:
For the pastry (crust)
1 cup flour(maida)
1/2 cup of unsalted butter straight from the freezer cut into small pieces
1/2 tspn salt
1/2 cup cold water
into your flour add the small pieces of cold butter and mix with a forkand not your hands.This is just to make sure the butter doesnt melt.Then slowly start adding the cold water, spoon by spoon.Begin to use your hands nowand start kneading. You need to basically form a dough not too soft, nottoo stiff.Your water quantity could change accordingly.Once the dough is done, use a thin cotton or muslin cloth or cling foilto cover it and keep aside in the fridge for about an hour.After which take it out, roll it with your rolling pin and use any small sized mould suitable forfor a quiche.Or, if you have just one used to bake cakes, that would do as wellPre-heat your oven and place the mould inside with the dough rolled and placedinside. Bake for about 10 mins on med heat. Set aside.

1 tbspn butter
half a big onion finely chopped
10 medium sized mushrooms
2 fists full of spinach (i dont know how else to measure!)
1 egg
1 tblspn fresh cream
1 tblspn maida
1 cup grated cheddar cheese(you can also use the cheese cubes available anywhere)
salt and pepper for seasoning
Heat butter, add onions, saute them till they’re transparent. Tip in the mushrooms. Let them cook for 5-7 mins. Add the cream and maida.Some salt and pepper. Keep aside.Blanch the spinach in just one spoon of water, drain any excess water. Keep aside to dry.Later chop into small pieces.In a separate bowl whisk one egg white till frothy. Add the yolk and give it a stir.Add the mushroom and onion mixture. Also add the dry chopped spinach and the cheese.Give it a good mix.Pour this into the baked crust. Pop it back into the oven and let it bake over med heat(or as per your oven’s settings for baking) for 15-20 min.Do check after 15 mins by sticking a fork into it.As always, if it comes out cleanyou’re done.Serve warm. Perfect for brunch or even late coffee in the evenings.

Bon appetite!!

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