Friday, 5 August 2016

Spinach and mushroom Quiche

These days, I only have to cook one meal a day as my kids are hardly home for lunch.  I also got bored cooking Chinese cuisine as dinner.  

So today I opted for Spinach and mushroom Quiche for our dinner.   One dish that cater to all the needs - simple, filling and vegetarian.

Who says life has to be complicated?   

Findings: Yummy is all we can say.

Adapted: here

What you need:

250g plain flour
140g unsalted butter, cold, cut into small dices
Pinch of salt
1-2tbsp iced cold water


1 egg
75ml milk
75ml whipping cream
10g finely grated Parmesan cheese
salt and pepper to taste


100g cheddar cheese, grated
1 cup spinach, cooked
200g mushroom, cooked


In a mixing bowl, combine flour and salt, whisk to combine.
Add the butter and whisk at slow speed until the mixture looks like coarse meal.

Drizzle a tablespoon of water and press until the dough come together, (adding more water until the dough will come together), take out of the bowl and press into a ball.

Cover with a plastic warp and refrigerate for 20 minutes.

Roll the dough, cut into desired size and line a 9" pie dish with the dough.
Prick the dough with table fork (or bamboo stick). Refrigerate for 20 minutes.

Preheat the oven to 180°C

Line the dough with aluminium foil and fill with pie weights.

Bake until the crust is set and dry 12 minutes.

Remove the pan from the oven and remove aluminium foil and pie weights.

Return the crust to the oven and bake until the crust is completely dry and light golden brown, another 5 minutes.

Mix the filling mixture together.

Place the topping into the crust, then pour the filling over the topping.

Bake for 25-30 minutes or until the top start to set and golden brown.


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