Mushroom and Spinach Quiche

Instructions

1. Step 1

   Heat the oven to 190°C. Fit the pie dough into the pie dish, trim the edge, and prick the base lightly with a fork.

   Ingredients used: 250.0 gr Pie Dough

   Cookware: fork, oven, pie dish

2. Step 2

   Line the pastry with baking parchment, fill it with pie weights, and set the dish on a baking sheet. Bake for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: baking parchment, baking sheet, oven, pie dish, pie weights

3. Step 3

   Remove the pie weights and parchment, then bake the uncovered crust for 5 minutes. Reduce the oven temperature to 180°C.

   Timer: 5 min (fixed)

   Cookware: baking parchment, baking sheet, oven, pie dish, pie weights

4. Step 4

   Melt the butter in the skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 gr Unsalted Butter, 100.0 gr Yellow Onion

   Cookware: skillet

5. Step 5

   Add the mushrooms to the onion with ⅝ tsp (3 gr) salt and ¼ tsp (0.5 gr) black pepper. Cook over medium heat until browned and the released liquid has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 0.5 gr Ground Black Pepper, 250.0 gr Mushroom, 3.0 gr Salt

   Cookware: skillet

6. Step 6

   Stir the spinach into the mushroom mixture and cook over medium heat until wilted and excess moisture has evaporated. Remove the skillet from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Spinach

   Cookware: skillet

7. Step 7

   Whisk the eggs, cream, milk, remaining ⅜ tsp (2 gr) salt, remaining ¼ tsp black pepper, and nutmeg until evenly combined.

   Ingredients used: 4.0 piece Egg, 0.5 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 180.0 ml Heavy Cream, 2.0 gr Salt, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

8. Step 8

   Spread the mushroom and spinach filling in the crust, scatter the Gruyère over it, and pour in the custard. Keep the pie dish on the baking sheet.

   Ingredients used: 120.0 gr Gruyere Cheese

   Cookware: baking sheet, mixing bowl, pie dish, skillet

9. Step 9

   Bake at 180°C until the edges are set, the center has only a slight wobble, and the custard reaches at least 71°C.

   Timer: 35 min (fixed)

   Cookware: baking sheet, oven, pie dish

10. Step 10

    Rest the quiche for 10 minutes before slicing and serving.

    Timer: 10 min (fixed)

    Cookware: pie dish