It seems like it happened almost overnight, though I’m sure that’s not the case in reality. After a long, long winter, spring (and summer?) is here. The flowers in my front garden are out of control, I’m loving the weather, the ice cream shops are open and my students are so ready to be done with school.
This change in the weather makes me happier and more energetic, but it also makes me want to eat only “summer” foods. We’re still a couple weeks away from resuming CSA pick ups, but I want to eat nothing but salads and fruit and other light foods. As a result, I made this quiche last week. It was pretty great, and so I share it with you. Also, as an aside, apparently my husband “loves” mushrooms now. I’m not sure when or how that happened.
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 3 to 5 tablespoons cold water
- 1 cup diced mushrooms (I used baby portabellas)
- 2 cups greens (I used kale and spinach)
- 6 eggs
- 1 cup shredded Swiss cheese
- olive oil
Instructions
- Make the crust: Combine the flours and salt in a small bowl. Cut in the shortening with a pastry blender, knives or your fingers until the dough pieces are the size of small peas. Add the water, 1 tablespoon at a time, and stir until a ball of dough forms. I usually do the final mixing with my fingers
- Roll the dough into a ball, wrap it in plastic wrap and place it in the refrigerator for 45 minutes
- Prepare your filling ingredients In a medium skillet, cook your mushrooms in a tablespoon of olive oil until soft. Add the greens and cook until wilted. Set aside.
- Assemble your quiche: Preheat the oven to 425 degrees. Remove the dough from the fridge and use a rolling pin to roll it into a disc that will fit in your pie plate, about 11 inches. Press the crust into the pie plate.
- Crack the eggs into a medium bowl and use a fork to beat them lightly. Add the cooled mushroom and greens mixture and the shredded cheese. Stir to combine.
- Pour the filling into the quiche crust and bake at 425 uncovered for 40 minutes. If the crust is browning too quickly, you may cover it with foil. When the filling is set, remove from the oven and let sit for 5-10 minutes.
- Serve and enjoy!
