I don’t know about you but I used to love making quiches. All kinds of wonderful fillings, rich egg custard and my favorite part was the flaky buttery crust. Since we went Paleo it seems like it was impossible to have that again and not do a big ole cheat meal. We discovered last year that our Nourishe Pizza Crust mix makes an excellent flaky and buttery pie crust. Take a look at this recipe for a peach pie. So I took that method and made this fabulous spinach and mushroom quiche. It’s every bit as good, if not better, as the traditional wheat pie crust version. Who says you have to eat a crust less quiche on a Paleo diet. Enjoy!
For Pie Crust
1 package Nourishe Pizza Crust & Flat Bread Mix
1 stick very cold butter cut into ½ inch pieces
½ cup ice cold water
In a food processor add the mix and the pieces of butter; pulse 3 to 4 times until mixture becomes crumbly. Stream the cold water through the food processor’s chute while pulsing a few times. Do not over mix. You want some bits of the butter to still be visible. Transfer the very sticky dough to a bowl, divide into 2 balls. Wrap in plastic and refrigerate for at least 30 minutes. Use this time to make the quiche filling.
Preheat oven to 400 degrees. Lay a sheet parchment paper on the counter and top that with a sheet of plastic wrap (large enough for a 9 inch pie crust). Roll out 1 dough ball at a time and keep the other in the refrigerator until ready to roll out. Transfer one dough ball onto the plastic and flatten slightly. Cover the ball with another sheet of plastic and using a rolling pin roll out the dough to about 10 ½ inches round. Pick up the crust with both hands underneath the parchment paper and position the crust over the edge of a 9 inch pie pan. Gently lay the crust into the pan. Press down the sides and smooth the bottom. Roll out the second dough ball the same way. Bake the bottom crust for about 11 – 12 minutes until the crust is light golden and set. This will make 2 pie crusts. If you want to make only one then divide all the ingredients above in half and save the remaining mix for another time.
1 finished bottom pie crust (from above)
4 cups fresh spinach
1 TBS butter (or olive oil)
1 cup sliced mushroom
1/4 cup chopped onions
1 cup heavy whipping cream (or 1 cup full fat coconut milk)
Several dashes or fresh grated nutmeg
1 cup shredded cheddar cheese
2 TBS grated parmesan
Salt & pepper to taste
Preheat oven to 400 degrees. Put spinach in a bowl and microwave for about 45 seconds until it is wilted. Allow it to cool for a few minutes. While spinach is cooling heat a sauté pan on high heat and add the butter. When it’s hot add the chopped onions and sauté for about a minute. Add the sliced mushrooms and sauté until mushrooms are browned and the moisture has evaporated.
Squeeze the water out of the spinach. In a bowl add the eggs, cream, salt & pepper, nutmeg and beat until well mixed. Add the spinach, mushrooms/onions and the cheeses to the egg mixture and mix well. Gently pour the quiche mixture into the pre-baked pie crust. Bake for 40 to 45 minutes until center is set. Take out of the oven and let sit for at least 10 minutes before serving.