Perfect recipe for a quick brunch, lunch, or dinner. Pair with a green salad dressed with balsamic vinegar and fresh garden tomatoes for a wonderful meal! Best part is, you can freeze the whole thing and serve later! Feel free to skip making your own pie crust and use a packaged one to speed up the process. You can also make the crust gluten free by substituting your favorite GF flour blend and 1TB of xantham gum. —Liza's Kitchen NYC
All Purpose Flour
Fresh White Button Mushrooms
Milk (2% or Whole)
In This Recipe
Pour the flour and salt into a large bowl and mix so the salt is evenly distributed.
Chop the butter into small chunks and add to the bowl. Using a pastry cutter, incorporate until the dough looks like small peas.
Slice the shortening into small pieces, then add to the bowl. Continue to incorporate with the pastry cutter until the dough looks like a coarse cornmeal.
Add 2-3 TB of ice water at a time, continuing to incorporate with the pastry cutter. Add just enough water to keep the dough together and a ball can be formed.
Split the dough into two even pieces and form them into disks. Wrap tightly in plastic wrap and place in the fridge for use later. You will only need one half of this recipe for the quiche. The other half can be used at a later date (it stays good in the refrigerator for about 3 days and in the freezer for 6 months).
Next, wash the mushrooms and chop into bite sized slices. I'd suggest slicing in half lengthwise and then slicing.
Heat a small saute pan with the olive oil and add the mushrooms and shallots to it. Saute until the mushrooms are golden brown and the shallots are translucent and shiny.
Add the spinach to the pan and cook until it is just wilted. You can cover the pan to steam it a bit if necessary, then remove from the heat.
Crack the eggs into a large bowl and whisk until scrambled. Add the cream, milk, salt and pepper and whisk until incorporated.
Remove the pie crust from the refrigerator and roll out to 1/4 inch thick.
Place the crust into a pie dish and gently press it into the bottom. Trim the top edge with a sharp knife and pinch up the edges to form a nice crust around the top.
Add the cooled mushrooms, shallots, and spinach to the egg and dairy mixture and mix gently. Then add the shredded Jarlsberg and to the same.
Pour the mixture into the prepared shell. You may have a little extra (you can cook this in the saute pan for a little snack if you wish).
Place the quiche in the oven for 50-60 minutes at 350 degrees, checking on it every so often so the crust doesn't burn.
When done, the center of the quiche should be set and the crust golden brown.