How to Make
Anna & Simon's Mushroom, Spinach & Cheddar Quiche

Dough

By-Hand Method:

1. Add flour and salt into a bowl.
2. Cut in the butter chunks until pea-size by squishing the butter into the flour using your
3. fingers or a pastry blender.
4. Add in vinegar and water and mix with hands until just together. Try not to
5. overmix/knead.
6. Wrap dough tightly in plastic wrap and refrigerate for 1 hour before rolling out.

Food-Processor Method:

1. Add flour and salt into the drum of the food processor.
2. Pulse the butter chunks until pea-size. Dump the contents into a large bowl.
3. Add in vinegar and water and mix with hands until just together.
4. Wrap dough tightly in plastic wrap and refrigerate for 1 hour before rolling out.

Filling

1. Place the milk and cream in a saucepan and warm gently on stove until hot. Do not boil.
2. Meanwhile, in a separate bowl, whisk or blend together your eggs, salt, pepper, and nutmeg.
3. Once the milk/cream is warmed, slowly add to the egg mixture while whisking/blending until everything comes together in one mixture.
4. In a pan over medium heat, sauté your mushrooms in a touch of olive oil until cooked.
5. Season to taste.
6. If using fresh spinach, wilt briefly in a pan and season to taste.
7. Grate your cheese.

Assembling Quiche:

1. Roll out your quiche dough to fit into a 9-inch quiche pan. Chill in fridge for 20-30 minutes before baking.
2. Set oven to 375F. Place parchment paper on a baking sheet. Add your quiche shell to this and blind bake using weights. Cool completely.
3. Add your mushrooms, spinach, and cheese to the blind-baked quiche shell. Slowly pour in your milk/cream/egg mixture until it reaches the brim of your tray. You may have a bit of excess liquid.
4. Lower your oven temperature to 325F and bake your quiche until the top is golden brown and the centre no longer jiggles and appears set. This usually takes anywhere from 45-60 minutes depending on your oven.
5. Remove from oven and let cook before slicing and enjoying.