Mushroom and Spinach Quiche Recipe

Ingredients:

For the Crust:

- 1 1/4 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 cup cold unsalted butter, cubed

- 1/4 cup ice water

For the Filling:

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 8 ounces (225g) mushrooms, sliced

- 2 cups fresh spinach, chopped

- 4 large eggs

- 1 cup milk or half-and-half

- 1 cup shredded cheese (such as Gruyere, Swiss, or cheddar)

- Salt and pepper to taste

- Pinch of nutmeg (optional)

- Fresh parsley, chopped (for garnish)

**Instructions:**

1. Prepare the Crust: In a food processor, combine the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven: Preheat your oven to 375°F (190°C).

3. Roll out the Dough: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork.

4. Blind Bake the Crust: Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Blind bake the crust for about 15 minutes. Remove the weights and parchment/foil, then continue baking for another 5 minutes, or until the crust is lightly golden. Remove from the oven and set aside.

5. Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

6. Assemble the Quiche: In a mixing bowl, whisk together the eggs and milk (or half-and-half). Stir in the shredded cheese and cooked mushroom-spinach mixture. Season with salt, pepper, and a pinch of nutmeg if desired.

7. Bake the Quiche: Pour the filling into the partially baked crust. Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

8. Serve: Allow the quiche to cool slightly before slicing. Garnish with chopped fresh parsley, if desired. Serve warm or at room temperature.

Enjoy your flavorful Mushroom and Spinach Quiche as a delightful brunch or dinner option!