Made with fresh spinach, mushrooms, Gruyère cheese and milk, this spinach and mushroom quiche recipe makes a healthy breakfast, brunch or lunch.
MAKING DOUGH BY HAND: If you do not own a food processor, you can make the dough by hand. In a large bowl, mix flour and salt, then add the cubed butter. Using your hands, begin ‘cutting’ the butter into the flour by rubbing the cold butter between your thumbs and fingers until the butter is the size of large peas. Add the water and knead the mixture in the bowl until the dough starts to hold together. See here for additional tips on making pie dough by hand.
BLIND BAKING: It is essential that the dough is chilled before blind baking, do not skip this step. For the best results, fill the pie shell with pie weights or dried beans before baking. Simply carefully line the pie shell with parchment paper, then pour in pie weights or dried beans to help weight down the crust. See here for additional blind baking tips.
CRUSTLESS OPTION: Simply omit the crust and grease the 9-inch pie dish with a little butter before adding the filling and bake in the oven at 350°F for 30 minutes or until the centre set.
Keywords: crustless, gruyere, cheese, easy, healthy, milk