By now, I guess, the whole world knows I am mad about mushrooms! This recipe, too, is a mushroom recipe, though it is a slight exception to what I normally post on my blog – it also uses eggs. Now, since I am a veggie, I don’t usually stock eggs in my refrigerator. But when Hubby or someone else wishes to eat a dish that comprises eggs, I don’t deny them. This weekend, Hubby wanted to eat something “different” for dinner. Something I had not cooked earlier for him. Well, Quiche had to be a natural choice since I wanted to combine nutrition with taste while ensuring I was serving him something different. Quiche is a French recipe that comprises a crumbly crust, a layer of vegetables or meat and a topping of eggs and cheese. I don’t make Quiche too often since preparing it from scratch requires a fair amount of time. However, once I am at it, I know I will come up with something good. And that is exactly what happened! Try this dish to know what I mean. Here’s the recipe:
FOR THE SHORTCRUST PASTRY DOUGH
100 grams all purpose flour
60 grams chilled butter (cut into small pieces)
2-3 tablespoons iced water
A pinch of salt
FOR THE STUFFING:
100 grams button mushrooms (thoroughly cleaned and thinly sliced)
100 grams spinach (shredded)
1 tablespoon butter
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Salt to taste
2 cheese slices
FOR THE EGG CUSTARD
50 ml cream
1/2 cup cheddar cheese (grated)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
A pinch of salt
To make the shortcrust pastry dough, combine flour, butter and salt in a bowl. Rub the butter into the flour using your fingers till the flour obtains a breadcrumbs-like texture. Add in water and quickly mix it into the flour, without kneading the dough. Wrap in a cling wrap in refrigerate for half-an-hour.
To prepare the stuffing, heat one tablespoon butter in a pan and saute the minced garlic for a minute. Add the mushroom and cook till its moisture evaporates. Now add the spinach and cook, stirring intermittently, till the stuffing is dry. Season with salt, pepper and oregano. Set aside.
In another bowl. lightly beat together two eggs, cream, grated cheddar cheese, salt, pepper and dried oregano. Set aside.
Remove the dough from the refrigerator and roll it out into a 10-inch diameter circle. Grease a removable-bottom, 9-inch pie tin with oil and press the rolled-out dough onto the bottom of the tin and along its sides. Line the dough with parchment paper and press it down with pie weights or dry beans. Preheat the oven at 220 degrees Celsius and bake for 15 minutes. Remove from oven and discard the parchment paper. Poke the crust base several times with a fork and bake again till the crust is golden brown.
Remove the baked crust from the oven and line it with cheese slices. Layer the spinach-mushroom mixture over the cheese and top it up with the egg custard. Bake till the egg is cooked and the top looks golden brown. Transfer to a wire rack and let it cool for five minutes. Cut into slices and serve warm.
Eat, drink and be merry!