Spinach and Mushroom Quiche with a Buttery Garlic-Chive Crust

April 30, 2019

Makes: One 9-inch quiche
Prep time: 1 hr
Cook time: 1 hr 15 min

This recipe is slightly adapted from a quiche recipe that my coworker, Molly developed for The Feedfeed. This was such a delicious way to put all my Local Roots veggies to use with those farm fresh eggs. I had some rye flour in my pantry that I wanted to use, but if you only have all-purpose flour, feel free to use that entirely. There is no better weekend breakfast than a cheesy quiche!

For the crust:
1 cup all purpose flour
½ cup rye flour
2 teaspoons kosher salt
2 large garlic cloves, grated
2 tablespoons minced chives
½ cup butter, chilled and cubed
⅓ cup ice water

For the filling
2 tablespoons extra virgin olive oil, divided
5 medium Local Roots potatoes, coarsely chopped
3 scallions, sliced
1 small head of Local Roots cabbage, cored and chopped
2 cups Local Roots mushrooms, washed and sliced
2 cups Local Roots spinach
Kosher salt and freshly ground black pepper, to taste
8 Local Roots eggs, whisked
4 oz sour cream
3 oz goat cheese, crumbled
In a large bowl, whisk flours and salt. Add garlic, chives and butter. Using your hands or a pastry blender, process butter until mixture forms pea-size crumbles. Form a well in the center of the flour mixture and add water. Stir with a fork until dough begins to come together. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 30 minutes hour.


Meanwhile, start the filling. Heat 1 tablespoon oil in a large cast iron skillet over medium high heat. Add potatoes and cook covered until softened and mostly cooked through, about 8 minutes. Season to taste and remove potatoes. Set aside.

In the same pan, add remaining 1 tablespoon oil and add scallions, cabbage, and mushrooms. If the skillet is too crowded, work in batches (you may need more oil if this is the case). Cook until veggies are slightly caramelized. Season to taste. Set aside.

Once chilled, roll the dough into a circle 12 inches in diameter. Transfer the crust to a 9 inch pie plate. Trim the edges, tucking the excess under before crimping the edges. Prick the bottom and side of the crust all over with the tines of a fork.

Place the prepared pie dough in the fridge for another 30 minutes.

While the dough chills, preheat the oven to 400ºF. Once the prepared pie dough has chilled, line the crust with tin foil or parchment paper (make sure the paper or foil is not covering the edge of the crust) and fill with pie weights or dried beans. Place in the oven to blind bake for 15 minutes, remove the pan from the oven and take out the pie weights and paper or foil. Return the pie to the oven and bake for an additional 15 minutes, or until golden brown. Remove the pie from the oven and brush with some of the whisked eggs (the rest will be your quiche filling). Cook for a final 5 minutes, then remove from the oven and set aside to cool.

In a large bowl, add eggs, sour cream, kosher salt and pepper and whisk until thoroughly blended. Add reserved potatoes and veggie mixture, spinach, and goat cheese to the blind baked pie, then pour the egg mixture on top. Place on a rimmed baking sheet and set in the oven and bake for about 45 minutes, or until set and golden brown.

Let cool for about 10 minutes before serving.