Ok, this is what I made with the rest of the pre-made pie dough I bought. It's a basic quiche, but is so simple and delicious that you would like to make it again and again. The quiche usually contains 2 whole eggs per cup of liquid, but when the mushroom are cooked they render some liquid so I increased the ratio a little bit, and used the mushroom flavorful liquid into the recipe.
Ingredients:
- 1 pre-made pie dough
- 2 tablespoons olive oil
- 1 clove of garlic, crushed
- 1 1/2 pounds of mushrooms, sliced
- 1/2 bunch fresh spinach, washed
- 1 cup of whole milk
- 3 eggs
- 1/2 cup shredded Gruyere cheese
- salt and pepper to taste
Preheat the oven at 350°.Transfer the dough to a pie pan, make some decorative trimmings in the edges and freeze it for 5 minutes before baking. Using dry beans as weights, pre-bake the pie crust for about 30 min or until light golden brown, let it cool. Cook the garlic in the olive oil for 1 minute, add the sliced mushrooms and cook them for about 5 to 8 minutes. Add the washed spinach and salt and pepper to taste, cook for another 5 minutes. In a separate bowl mix the milk, eggs and Gruyere cheese. Add the mushroom mixture to the milk and eggs, adjust seasonings. Pour it into the pre-bake pie crust and bake it for another 45 to 60 minutes or until a knife inserted in the middle comes out clean. I like to accompany this with a fresh green salad and some white wine.
Comments