Spinach and Mushroom Quiche with Parmesan Crust

In the heart of the kitchen, the aroma of freshly baked Spinach and Mushroom Quiche with a Parmesan Crust enveloped the air, promising a brunch masterpiece. The crust, a delicate dance of flour, Parmesan, and butter, cradled a filling where sautéed mushrooms, spinach, and Charlie's Saucery hot sauce converged in a symphony of flavors. As the quiche emerged from the oven, golden and set, the spicy undertones of Charlie's Saucery infused each bite, elevating the classic quiche experience. With every slice, the buttery crust yielded to a medley of savory ingredients, creating a brunch sensation that celebrated both warmth and spice—a perfect start to a day filled with culinary delights.


For the Parmesan Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 3-4 tablespoons ice water

##### For the Filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 8 ounces (about 225g) mushrooms, sliced
- 3 cups fresh spinach, chopped
- 4 large eggs
- 1 cup milk
- 1 cup shredded Gruyère or Swiss cheese
- Salt and black pepper to taste
- Nutmeg (optional)
- Charlie's Saucery hot sauce (choose your preferred heat level)

#### Instructions:

##### Prepare the Parmesan Crust:

1. **Combine Ingredients:**
- In a food processor, combine the flour, grated Parmesan, cold butter cubes, and salt. Pulse until the mixture resembles coarse crumbs.

2. **Add Ice Water:**
- With the processor running, add ice water one tablespoon at a time until the dough comes together. Be cautious not to overmix.

3. **Form the Dough:**
- Turn the dough out onto a floured surface and knead it briefly. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. **Roll Out the Crust:**
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a pie dish. Press it into the dish, trim any excess, and crimp the edges.

##### Prepare the Filling:

5. **Sauté Vegetables with Hot Sauce:**
- In a skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, then add sliced mushrooms and cook until softened. Stir in chopped spinach and Charlie's Saucery hot sauce to infuse flavor. Cook until the spinach is wilted. Allow the mixture to cool.

6. **Whisk Eggs and Milk:**
- In a bowl, whisk together eggs and milk. Season with salt, black pepper, and a pinch of nutmeg if desired.

7. **Assemble the Quiche:**
- Spread the sautéed vegetable mixture evenly over the prepared crust. Pour the egg and milk mixture over the vegetables. Sprinkle shredded Gruyère or Swiss cheese on top.

8. **Bake:**
- Bake in the preheated oven for 35-40 minutes or until the quiche is set and golden brown.

9. **Serve:**
- Allow the quiche to cool for a few minutes before slicing. Serve warm and enjoy your Spinach and Mushroom Quiche with a Parmesan Crust, featuring the flavorful infusion of Charlie's Saucery hot sauce in every bite!

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