Friday, 18 November 2011

Mushroom and Spinach Quiche

 ·         Half cup butter
 ·         3tbsp cold water
 ·         One and half cup spelt flour
 ·         6 eggs, whisked
 ·         Half tsp salt
 ·         ¾ cup grated gruyere cheese
 ·         2 cups warm milk
 ·         ½ pound spinach or green chili, chopped
 ·         10 medium mushrooms or onion
            Place the flour and butter in food processor and blend till the pea sized pieces are formed. Add water slowly till dough forms thick ball. Touch as little as possible and refrigerate for half an hour. Preheat oven to 35 F. Roll dough into pan and poke small holes in it to prevent it from causing bubbles while cooking. Place it in oven for 20 minutes then remove and fill. Combine eggs, salt, pepper, milk and half cheese. Add vegetables and put rest of the cheese on top. Dot the top with extra butter if you do not want the skin to be formed. Place in oven for 30 minutes or until set. Remove when outside is set and the middle still moves a little.wait for 10 minutes and then the Mushroom and Spinach Quiche is ready to be served.