Spinach & Mushroom Quiche with Homemade Pie Crust

ADAPTED FROM THE KITCHN

Adapted for Ground Up by Lani Rosen-Gallagher, Founder of Full of Joy Yoga

PIE CRUST INGREDIENTS

YIELD: 2 pie crusts.

• 1 1/2 sticks (6 oz) cold unsalted butter
• 1/3 cup plus 1 tbs ice water
• 2 cups Ground Up All Purpose Flour (plus more for rolling)
• 2 tsp sugar (optional- I did not use)
• 1 1/2 tsp kosher salt

PIE CRUST INSTRUCTIONS

1. Cut 1 1/2 sticks cold unsalted butter into 1/2 in cubes and refrigerate.

2. Place a few ice cubes in a liquid measuring cup and fill with cold water

3. Place 2 cups of the AP flour, 2 tsp of sugar (if using) and 1 1/2 tsp kosher salt into a food processor fitted with the blade attachment. Scatter half of the butter cubes over the flour. Pulse until the butter is cut into pieces no larger then a pea. About 7 (1 second) pulses.

4. Scoop out 1 TBS of ice water and drizzle over the flour mixture. Remove the rest of the ice cubes and pour out water until you have 1/3 cup left and pour that over the butter flour mixture. Scatter the remaining butter cubes over the water-flour mixture. Pulse until the dough forms very small lumps the size of peppercorn, 7-10 (1 second) pulses. At this point, the dough should hold together and feel tacky when squeezed. I had to add more water to get it to this consistency, probably about 1/4 cup more of the ice water.

5. Turn the dough out onto a clean work surface. Divide the dough into 2 piles and gather into a thick discs about 3 1/2 in wide. Wrap each disk in plastic wrap. Refrigerate for at least an hour (if using immediately) or up to 4 days. Freeze for up to 3 months and thaw in refrigerator overnight before using.

6. Let the dough sit at room temperature for 10 minutes before rolling out. Unwrap 1 of the disks and place on a work surface dusted lightly with AP flour. (If you're only making 1 quiche today, keep the other disk tightly wrapped and freeze it.) Sprinkle a rolling pin with flour. Working from the middle of the dough outwards, roll the dough into a 12-inch round about 1/8-inch thick. If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Use more flour if the dough starts to stick. Use a bench scraper to lift the pastry from the work surface occasionally and make sure it's not sticking.

7. Lay your rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin. When it's all rolled up, move it to a regular pie plate (not deep dish) and gently unroll. Ease the crust into the corners of the pan.

8. Trim all but an inch of dough from around the edges. Roll the edges of the dough under itself and crimp with your fingers or the tines of a fork.

QUICHE INGREDIENTS

• 1 homemade pie crust
• 1 cup of filling (mushroom & spinach)
• garlic, shallot and/or onion
• 1 cup shredded cheese (I used a gruyere/cheddar combo)
• 3 large eggs
• 1 1/2 cups half-and-half, milk, or a combo (I used all milk)
• 1 tsp kosher salt
• freshly ground black pepper

QUICHE INSTRUCTIONS

1. Par bake your pie crust by lining the crust with foil or parchment paper and fill with pie weights, beans or rice. Bake until the crust is set, about 20 minutes. Remove the weights and parchment. Bake until it is starting to brown, about 10 min more.

2. Cook the mushrooms & spinach so that you have 1 cup total. I squeezed out the water from the spinach. I cooked the mushrooms with garlic & shallot.

3. Shred your cheese until you have about 1 cup.

4. Place 3 large eggs, milk or half-and-half, 1 tsp of salt and a pinch of pepper into a bowl and whisk until combined.

5. When the crust is ready, sprinkle with half the cheese, top with the mushroom & spinach and then sprinkle with the rest of the cheese.

6. Pour in the custard.

7. Bake for 40-50 minutes on a baking sheet until the edges are set but the center still jiggles a little. Let it cool for at least 15 minutes. Serve warm, at room temperature or cold.