Quiche de espinacas, champiñones y queso de cabra

Ingredientes

• 175 g plain flour
• 1 tsp salt
• 125 g unsalted butter (chilled)
• 60 ml ice-cold water (or a bit more if required)
• 100 g baby spinach
• 125 g closed cup mushrooms (sliced)
• 100 g soft goat's cheese (+25 grams for topping (optional))
• 1 clove garlic (minced)
• 2 large eggs
• 150 ml full-fat milk
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Preparación

1. 1

   --- Make the pastry ---

2. 2

   Mix the flour and salt in a bowl, and add the chilled and cubed butter.

3. 3

   Mix everything until the butter resembles some coarse breadcrumbs. You can also use a food processor for this step if you wish.

4. 4

   Add the water gradually and stir with a spatula. When all the water is added, the dough should have large clumps, but should not be too sticky.

5. 5

   Take the dough to a lightly floured surface and fold it until you can't see any traces of butter in it (or very few).

6. 6

   Form the dough into a ball and then press it to form a disc. Refrigerate it for at least two hours.

7. 7

   When ready to use, roll out the disc with the help of a rolling pin, starting from the center. Unroll it over a quiche pan and press it into the edges. the pastry should each the top of the rim.

8. 8

   To bake, place some parchment paper over the pastry, fill it with baking beads or beans and bake for 20 minutes at 180C/350F. The pastry will not be completely cooked, but it will be once you bake it again with the filling.

9. 9

   Remove the beads very carefully as they are hot.

10. 10

    --- Make the filling ---

11. 11

    Start by whisking the eggs, milk, garlic, salt, black pepper and nutmeg in a bowl. Leave it aside.

12. 12

    Place the goat's cheese in small chunks on the bottom of the crust, spreading it evenly.

13. 13

    Spread the spinach and mushrooms over the cheese.

14. 14

    Pour the egg mixture over the filling, making sure you spread it evenly. Top with some extra goat cheese (optional).

15. 15

    Bake for 20-22 minutes at 180C/350 F or until golden brown on top.