Spinach Mushroom Quiche

Name: Spinach Mushroom Quiche
Total time: 1 h
Yield: 8
Ingredients: Crust Crust; 1 cup (250 ml) all-purpose flour; 1/4 cup (60 ml) whole wheat flour; 1/4 tsp (1 ml) pepper; 1/2 tsp (2 ml) salt; 1/3 cup (75 ml) olive oil; 3 tbsp (45 ml) Silk Unsweetened soy or almond beverage; Filling Filling; 1 Tbsp (15 ml) olive oil; 8 oz (235 ml) sliced mushrooms; 2 cups (500 ml) fresh spinach; 4 eggs; 2 cups (500 ml) Silk Unsweetened soy or almond beverage; 1/2 tsp (2 ml) salt; 1/4 tsp (1 ml) pepper; 1/8 tsp (1/2 ml) nutmeg

Dairy-free

Instructions

Preheat oven to 180°C (350°F).

Prepare crust
In a medium bowl, whisk together dry ingredients.
Stir in oil and Silk. Stir until mixture sticks together to form a ball.
Press dough evenly onto bottom and sides of a deep, 9-inch pie pan. Bake for 10 minutes. Cool.

While crust is baking, prepare filling
Heat 1 Tbsp (15 ml) olive oil in a large sauté pan over medium heat.
Add mushrooms and sauté, stirring occasionally, until they release their moisture and begin to brown, about 7 minutes.
Add 1 1/2 cup of spinach and stir until spinach wilts, about 2 minutes.
Spoon mushrooms and spinach into prepared crust and top with remaining 1/2 cup of fresh spinach leaves.
In a medium bowl, whisk together eggs, Silk, salt, pepper and nutmeg. Pour egg mixture over vegetables.
Bake in preheated oven for 30-45 minutes, until puffed and set.
Cool and serve. Refrigerate any leftovers.

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Spinach Mushroom Quiche

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Spinach Mushroom Quiche

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