I love quiche. It’s so versatile, you can fill it with whatever meat, veggies, and cheese you have on hand and you’ve got yourself breakfast, lunch, or dinner. This quiche is more of a dinner quiche. I’m not exactly sure what makes a dinner quiche a dinner quiche but it felt right to me.
I definitely recommend this recipe. It’s really easy to prepare and it’s fancy enough to prepare for company. The whole wheat flour in the crust adds a nice nuttiness that pairs well with the hearty greens and mushrooms and the tangy goat cheese. The first time I made this I didn’t add enough goat cheese and the flavor was a bit mild (the amount in the recipe is corrected). But if you find that you want a little more goat cheese, melt a little more goat cheese on top and it will be delicious!
Spinach, Crimini, and Goat Cheese Quiche
makes 1 9-inch quiche
For the wheat crust:
- 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 3 tablespoons of shortening
- 5 tablespoons unsalted butter, chilled and cut into small cubes
- 4-6 tablespoons ice water
For the filling:
- 2 tablespoons extra virgin olive oil
- 8 oz crimini mushrooms, sliced
- 2 cloves garlic, minced
- 5 oz baby spinach
- 4-5 scallions, sliced thin
- 2 eggs
- 2 egg yolks
- 1/4 cup half-and-half
- 1 cup 1 % milk
- Salt and pepper
- 6 oz goat cheese
Make the crust: In a large bowl, whisk together the all-purpose flour, whole wheat flour, and salt. Using a pastry cutter, combine the shortening and butter with the flour mixture until it looks like wet sand. Slowly mix in the water one tablespoon at a time just until the dough just comes together. Form the dough into a ball and then flatten into a disc. Wrap in plastic wrap and refrigerate for at least one hour, up to overnight.
Preheat oven to 400°F. Roll out the pastry on a floured surface until it is about 1/4 in. thick. Fit pastry in a 9-inch pie plate and finish the edges. Take a fork and poke the bottom of the pie shell, this will minimize any rising. Place a sheet of foil in the bottom of the pie shell and fill with pie weights (I use dried beans). Bake for 7-8 minutes, or until light golden in color. Reduce the oven to 350°F.
Meanwhile, heat a large skillet over medium high heat. Saute the mushrooms in 1 tablespoon of EVOO until brown, about 10 minutes. Add the garlic and cook until fragrant, another 1 minute. Remove the mushrooms from the pan and put aside. Heat up the remaining EVOO and saute the spinach and spinach until wilted, about 3-4 minutes.
In a large bowl, whisk together the eggs, egg yolks, half-and-half, and milk. Season with salt and pepper to taste.
Assembling the quiche: Crumble the goat cheese in the bottom of the warm pie shell. Scatter the mushrooms and spinach evenly over the goat cheese. Slowly pour the egg mixture into the pie shell. Bake for 40-45 minutes, or until the center is set. Cool for 10 minutes, slice, and serve.