My Culinary Trial Room

I love trying new dishes at home. Its mainly because one ~ I can customize it to our liking, second ~ I can make it as rich or as skinny as I need and third ~ simply because I love trying new dishes at home. This quiche has been in my to-do list for sometime now. Well that list is a long and ever growing one and I would need another lifetime to strike out every single bookmarked recipe from it. And by making this cheesy quiche I am one down.

Talking about this quiche, it is loaded with carbs, rich in every bite and a sure getaway from your regular meal. Its heavy and even a single slice would be heavy on the tummy. But its nice and an occasional getaway from your daily meal plans would never hurt. Next let me talk about the cheese blend. I have used mozzarella, sharp cheddar and aged parmesan cheese here. You can either use a blend or you can use a single cheese type. But I love the flavor that each cheese gives and hence used a mix here.

~*What U Need*~
For the filling:
Frozen spinach - 1 box, 10 oz
Mushrooms - 8 oz, sliced
Garlic powder - 1/4 tsp
Large eggs - 4
Whole milk - 1 cup
Parmesan cheese - 1/3 cup, grated
Shredded cheese - 1 cup, mix of mozzarella and cheddar
salt & pepper, to taste

For the crust:
Butter - 1/2 cup, cold, diced
All purpose flour - 1 1/4 cups
Salt - to taste
Ice water - 2 -4 tbsp

How I Made it:
Preheat oven to 350F degrees.
To make the crust, combine flour and salt in food processor. Pulse once to mix. Add butter and process until it resembles coarse crumbs. Add 2 tablespoons of water and pulse, a few times. Add water by tsp pulsing it after every addition till the dough forms a ball.

Turn out the dough onto a lightly floured surface. Press the dough into a disk and refrigerate for 30 mins covering it with cling wrap. In a skillet, heat 1 tsp olive oil. Add the sliced mushrooms, sprinkle the garlic, salt and pepper and saute on medium high heat for 7-8 mins or till the mushrooms release all the moisture and there is no water in the skillet.

Whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

After the 30 mins, roll to about 1/4" thickness. Place in pie plate and press to fit. Blind bake for 8 mins.

Thaw the spinach. Squeeze the water out of the spinach using a cheesecloth. After the pie crust is pre-baked, remove from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. Bake the quiche until it is golden brown on top and the center is no longer wobbly around 45mins - 1 hr. Allow to cool for 5 minutes before slicing and serving.