Spinach-Mushroom Deep-Dish Quiche

• servings: Serves 8 to 10

Ingredients

DOUGH

1¾ cups (2278) all-purpose flour, plus more for dusting

I teaspoon (6g) kosher salt

½/2 teaspoon (2g) granulated sugar

I tablespoon pistachios (optional)

I stick (4 oz/113g) cold unsalted butter, cut into

½-inch cubes

I cold medium egg

2 tablespoons (28g) cold water, plus more if needed

FILLING

4 tablespoons extra-virgin olive oil

10 to 12 medium white mushrooms, cut into

¼-inch slices

1 teaspoon kosher salt

1 medium onion, diced

1 garlic clove, minced

6 ounces baby spinach

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

½/ teaspoon red pepper flakes

CUSTARD

4 medium eggs

1½ cups heavy cream

½ cup sour cream

I cup (about 3½ ounces) shredded Gruyère cheese

¼ cup shredded

Parmesan cheese

½ teaspoon garlic salt

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons chopped fennel fronds or fresh dill

TO FINISH

Egg wash: 1 egg, lightly beaten

2 green onions, chopped

Fresh dill, for garnish

Spring mix salad, for serving

Directions

Make the dough: In a food processor, combine the flour, salt, sugar, and pistachios (if using). Pulse until combined. Add the butter and egg and pulse several times until the butter is just larger than chickpea- size. Drizzle in the cold water and pulse a few times until just incorporated. Transfer the dough mixture to a large piece of plastic wrap and use your hands to bring everything together, squeezing and pressing the dough into a ball. It will be just a little wetter than regular pie dough, not too floury in texture. Flatten the dough into a 6-inch round. Wrap with the plastic wrap and let rest in the fridge for 3o to 45 minutes.

Make the filling: Heat a large skillet or nonstick pan over medium heat. Add 2 tablespoons of the olive oil, the mushrooms, and ¼ teaspoon of the salt and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer the mushrooms to a plate.

Add the remaining 2 tablespoons olive oil and the onions to the pan and sauté, continuing to stir occasionally, until golden brown, 4 to 5 minutes. Add the garlic and cook for i minute. Stir in the spinach and cover with a lid for 2 minutes. Uncover and add

the remaining ¾ teaspoon salt, the garlic powder, black pepper, and red pepper flakes. Sauté until the spinach is wilted and all the liquid has evaporated, 5 to 7 minutes. Remove from the heat and stir in two- thirds of the cooked mushrooms. Taste and season

to your preference. Let cool to room temperature.

Make the custard: In a medium bowl, whisk together the eggs, heavy cream, and sour cream until smooth and creamy. Stir in ¾ cup of the Gruyère, the Parmesan, garlic salt, salt, black pepper, and fennel fronds until well combined. Set aside at room

temperature until ready to use.

Place the dough on a lightly floured work surface. Using a rolling pin, roll the dough into a i3-inch round. Roll the dough over the rolling pin and lift to center over an 8-inch springform pan. Use your fingers to press the dough firmly into the bottom and sides of the pan. Use the tines of a fork to press the top ¼ inch of the dough into the sides of the pan to create an impression. Pierce the bottom and sides of the dough several times with the fork. Cover with plastic wrap and let rest in the fridge for 15 to 20 minutes.

Preheat the oven to 375°F.

To finish: Line the dough with parchment paper or aluminum foil, leaving at least 2 inches of paper overhanging. Fill the crust with pie weights or dried beans. Place the springform pan on a baking sheet. Bake the crust for 15 to 17 minutes. Remove from the oven, very carefully remove the paper and the pie weights, and continue to bake for an additional 4 to 7 minutes, until just lightly golden. Remove from the oven.

Reduce the oven temperature to 350°F. Brush the bottom of the crust lightly with the egg wash. Return to the oven and bake for 2 to 4 minutes to

set the egg wash. Remove from the oven and let cool

for 15 to 20 minutes.

Reduce the oven temperature to 325°F.

Once the crust is cool, spread the remaining Gruyère cheese and the green onions evenly over the bottom of the crust. Spread the spinach-mushroom filling evenly on top. Carefully pour in the custard and finish with the reserved cooked mushrooms.

Bake for so to 55 minutes.

Increase the oven temperature to 350°F and bake until the top is golden brown and the filling is set, an additional 8 to 12 minutes.

Let cool to room temperature for at least 3 hours to fully set. I prefer to leave the quiche in the fridge for an additional 30 minutes to i hour until I am confident it is fully set before slicing and warming lightly. Don't be fooled if the sides of the pan are cool-the middle will take a long time to set entirely. Serve topped with fresh dill and spring mix salad on the side.

Notes

Note

* Place any leftover slices of quiche in a storage container or on a plate covered with plastic wrap Store in the fridge for up to 3 to 4 days. Reheat in the microwave, if desired, before serving