Spinach, Mushroom and Goat Cheese Quiche

A quiche full of veggie goodness topped with goat's cheese that even a beginner can make.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Make the pastry ---
2. 2Mix the flour and salt in a bowl, and add the chilled and cubed butter.
3. 3Mix everything until the butter resembles some coarse breadcrumbs. You can also use a food processor for this step if you wish.
4. 4Add 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. 5Take 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. 6Form the dough into a ball and then press it to form a disc. Refrigerate it for at least two hours.
7. 7When 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. 8To 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. 9Remove the beads very carefully as they are hot.
10. 10--- Make the filling ---
11. 11Start by whisking the eggs, milk, garlic, salt, black pepper and nutmeg in a bowl. Leave it aside.
12. 12Place the goat's cheese in small chunks on the bottom of the crust, spreading it evenly.
13. 13Spread the spinach and mushrooms over the cheese.
14. 14Pour the egg mixture over the filling, making sure you spread it evenly. Top with some extra goat cheese (optional).
15. 15Bake for 20-22 minutes at 180C/350 F or until golden brown on top.