Spinach and Mushroom Quiche

Ingredients:

CRUST

400 ml flour (= 1.7 cups)
200 g unsalted, cold butter (= 7 oz, or 14 TBS)
3-4 TBS cold water
2 tsp salt

FILLING

1/2 kilo fresh spinach OR 10 oz i.e. 1/2 package frozen spinach
1/4 kilo mushrooms
dash of stock powder
1 TBS vegetable oil
3 eggs
250 ml cream
2 tsp salt
cayenne pepper
nutmeg
1/2 to 1 cup Emmenthaler cheese, grated


Instructions:

1. Mix flour and salt in a large mixing bowl with a fork. Cut butter into small pieces, add to bowl. Then, using 2 knives as scissors, cut the butter into the flour until coarse crumbs are formed. Add water spoon by spoon and mix with fork until the dough just holds together. Press into the quiche dish and up the sides. Refrigerate for about 1 hour (while making the filling).

2. Preheat oven to 375 degrees (6 or 7 on the knob).

2. Cook the spinach in water and a dash of stock. Drain and squeeze until completely dry. Alternatively, thaw the frozen spinach and squeeze dry. Chop into little pieces.

3. Thinly slice the mushrooms in 1 TBS vegetable oil until golden brown and all the liquid is gone.

4. Beat the eggs in a large mixing bowl. Add cream, then salt, cayenne pepper, nutmeg and spinach and mushrooms. Add 3/4 of the cheese. Mix well.

5. Pour the filling into the quiche crust. Sprinkle remaining 1/4 of the cheese on top.

6. Bake for about 35-40 minutes at 6 or 7 gas setting (or 400 degrees). The quiche is done when an inserted knife comes out clean.

** NOTE TO SELF: the first time I made it, I was too conservative on the salt and the cayenne. Add more of both next time!