Ever since I made the tuna and broccoli quiche about a month ago, I can’t stop thinking about the parmesan crust I used. It is yummy! Adding cheese to a crust – why didn’t I think of that sooner?
So to quit daydreaming about that crust, I decided to use some of my favourite ingredients to create this spinach and mushroom quiche. It is quite filling, and if you serve it with a green salad, you have dinner for about four people.
210 g flour
2 tablespoons parmesan cheese
100 ml butter
30 ml water
1 chopped onion
250 g bacon bits
300 g chopped mushrooms
300 g chopped spinach
1 teaspoon thyme
Handful of grated cheddar cheese
100 ml milk
1. Sift the flour and add the parmesan cheese. Rub the butter in with your fingertips to form crumbs. Beat the egg and mix with the water. Add to the flour mixture and cut with a knife until a dough is formed.
2. Refrigerate the dough for half an hour where after you can roll it out and press it into a quiche dish. Bake for 30 minutes at 180 degrees.
3. Fry the onion and bacon until the bacon is crispy. Add the spinach, mushrooms and thyme and fry until the mushrooms have softened.
4. Arrange the spinach mixture and cheddar cheese on top of the crust.
5. Mix the eggs and milk in a separate bowl and pour into the dish.
6. Bake for 45 minutes and serve with a green salad.
* The dough will be enough for two crusts. You can freeze half for future use.