Spinach and Mushroom Quiche! This is the quiche I have been making for 4 years now! I’ve been using a shortcrust pastry for the base since I started and kept adjusting the filling every time I thought of a new combo. This one is the winner. The richness from the egg yolks & heavy cream, the warmth from the nutmeg, and then the perfect combo of spinach, mushrooms, turkey & onions… It’s the only quiche I’ll ever need in my life.
For the Shortcrust Pastry (~23 cm dish)
- 250g Plain Flour (1 and ½ cup), plus extra for dusting
- 125 g Chilled Unsalted Butter, cubed
- Pinch of Salt
- 2 medium Egg Yolks
- 2-3 tablespoons of Cold Water
- egg wash (1 egg yolk with a splash of water)
For the Filling
- 400 g Spinach, washed
- 1 Large Onion, chopped
- 1 cup Mushrooms, sliced
- 1 tablespoon Unsalted Butter
- 300 ml Heavy Whipping Cream
- 4 Egg Yolks
- 1 teaspoon Grated Nutmeg
- 1 teaspoon Sea salt
- 1/2 teaspoon All-Spice
- 200 g of sliced Deli Turkey
- 150 g of mixed Mozzarella, Provolone, Parmesan and Gruyere, or any other cheeses you like
- In a food processor, add the flour, a pinch of salt and the cubed butter. Pulse for 15 seconds to get a sandy mixture. Alternatively you can do this by hand by rubbing flour and butter together.
- Add the egg yolks and water to the mixture and turn on the food processor again. Turn it off as the pastry dough come together on one side of the bowl.
- Turn the dough onto a lightly floured countertop and bring it together without overworking it.
- Shape it into a disc, cover it with a clingfilm and store for at least 3 hours in the fridge to help relax the gluten. You can keep it in the fridge for up to 3 days and in the freezer for a month.
- Brush your pastry tin with room temperature unsalted butter.
- Roll out the pastry into a 3 mm thick disc on a lightly floured surface. If it is too hard to roll out, let it sit at room temperature for 30 minutes before attempting to roll it again.
- Transfer it to the greased tin and use it to line the tin, leaving the excess overhanging. You can use some of the extra pastry dough to push the dough into the ridges of the tin.
- Use a rolling pin or a sharp knife to go over the pastry and trim off the edges. Alternatively, you can wait to do that after the blind baking which will prevent the pastry from shrinking in.
- Dock/ prick the base with a fork to prevent the pastry from puffing during the bake. Cover the pastry with aluminum foil and baking beans. Let it rest in the fridge for at least 30 minutes.
- Preheat your oven at 200C (395F).
- Blind bake for 10 minutes at 200 C (395F) then remove the aluminum foil and the baking beans, brush the case with the egg wash and bake the pastry for another 8 minutes to dry it out.
Meanwhile, prepare your filling:
- Melt the butter in a casserole and add the chopped onions.
- Once the onions have cooked, add the mushrooms and sauté them with the onions.
- Add the pre-washed and dried spinach, a bit at a time, and cook them with the onions and mushrooms under wilted.
- Set the mixture aside to cool down.
- In a bowl, add the whipping cream, egg yolks and spices and whisk to combine.
For the Final Assembly:
- Spoon the spinach and mushroom mix over the base of the pastry.
- Add the cubed Deli turkey on top.
- Pour the cream mixture over the meat.
- Top with your favorite cheeses!
- Bake for 35-40 minutes until golden and set.