Home International Spinach Mushroom Quiche

Spinach Mushroom Quiche

Published under: InternationalMushroomSpinach

Spinach Mushroom Quiche
Ingredients:
Spinach – 200 gms, finely chopped
Mushrooms – 1/4 cup, sliced
Swiss Cheese – 1/2 cup, shredded
Eggs – 2, small
Milk – 1/2 cup
Salt – 1/4 tsp
Paprika as per taste
Dijon Mustard Paste – 1/4 tsp
Butter – 1 tsp, melted
Onions – 1/4 cup, finely chopped

For the Pie Shell:
Maida – 1 1/4 cups
Butter – 1/2 cup, unsalted, cubed
Salt – 1/2 tsp
Sugar – 1/2 tsp
Cold Water – 4 to 5 tblsp

Method:
1. Mix the maida, salt and sugar in a bowl.
2. Knead well.
3. Add butter and slowly add cold water.
4. Knead well till dough is thick.
5. Transfer to a floured surface and knead gently.
6. Roll the dough into a small-medium circle.
7. Place it on top of a pie plate and gently press so that it lines firmly on the sides and bottom.
8. Trim the edges and bake in a preheated oven at 180C till golden brown.
9. Remove and cool.
10. Spread the mustard in bottom of the pie shell.
11. Heat butter in a small pan.
12. Add onions, mushrooms and spinach.
13. Saute well for 2 to 3 minutes.
14. Remove and spoon this into the pie.
15. Beat eggs, milk and salt in a bowl.
16. Sprinkle cheese over the spinach mixture and pour the beaten eggs on top.
17. Add a dash of paprika and bake in a preheated oven at 400F/180C for 35 to 45 minutes or until the center is set.
18. Remove and cook.
19. Cut into slices and serve.

image credit: marilynmoll.com

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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