Spinach and Mushroom Quiche

Ingredients

• 5 large eggs
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 1/4 cups all-purpose flour
• 1 stick cold unsalted butter (8 tablespoons), cut into cubes
• 3 to 4 tablespoons ice water
• 10 ounces cremini mushrooms, sliced
• 10 ounces fresh spinach
• 1 shallot, minced
• 1 1/4 cups shredded Gruyere cheese
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon grated nutmeg

Before you cook

• Pulse the flour, 1/2 teaspoon of the salt, and the cold butter cubes in a food processor until the mixture looks like coarse gravel with some pea-size pieces.
• Add the ice water a tablespoon at a time, pulsing, until the dough just holds together when squeezed.
• Press the dough into a disk, wrap it, and chill it for 30 minutes.
• Roll the chilled dough into a 13-inch circle and fit it into a 9-inch deep pie plate, crimping the edge, then freeze it for 20 minutes.
• Heat the oven to 400 degrees Fahrenheit.
• Slice the mushrooms and mince the shallot.

Steps

1. Line the frozen crust with parchment and fill it to the rim with pie weights or dried beans.
2. Bake the crust for 20 minutes, then lift out the parchment and weights.
3. Bake the empty crust for 8 minutes more, until the bottom looks dry and pale gold, then set it aside and lower the oven to 350 degrees Fahrenheit.
4. Heat the olive oil in a large skillet over medium-high heat and add the mushrooms in a single layer.
5. Cook the mushrooms for 8 to 10 minutes without stirring much, until they release their liquid, it evaporates, and they brown.
6. Add the shallot and cook 1 minute, until fragrant.
7. Add the spinach in handfuls and cook for 3 minutes, until it fully wilts.
8. Scrape the vegetables into a colander and press hard with a spoon to force out every bit of liquid, then chop them coarsely.
9. Whisk the eggs, cream, milk, remaining salt, pepper, and nutmeg together until completely smooth.
10. Scatter the vegetables and Gruyere evenly over the baked crust.
11. Pour the custard over the filling, stopping just below the rim of the crust.
12. Bake for 40 to 50 minutes, until the edges are set and the center wobbles like gelatin when the pan is nudged.
13. Cool the quiche on a rack for at least 30 minutes so the custard finishes setting before you cut it.