What is it?
A vegetarian quiche recipe adapted from the NYT Cooking guide on how to make quiche.
- 2 cups/250 grams all-purpose flour, more as needed
- 1 teaspoon kosher salt
- ¼ teaspoon sugar
- 1 cup/225 grams unsalted butter (2 sticks), cold, cut in 1/2-inch cubes
- 1/2 cup ice water, or as needed
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 250g mushrooms
- 250g spinach
- 250g thinly sliced onions
- 1 ½ tablespoons all-purpose flour
- 2 large eggs
- ⅔ cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- 2 ounces Gruyère/soft cheese, shredded (about 1/2 cup)
- In a food processor, pulse flour, salt and sugar to combine.
- Add butter, then pulse until lima-bean-size pieces form.
- Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn’t come together.
- Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic.
- Refrigerate for at least 1 hour and up to 3 days. (If you don’t have a food processor, see Tip below.)
- While dough chills, cook the onions for the filling. In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil.
- Add onions and cook, stirring occasionally, until translucent.
- Add mushrooms and cook until the mushrooms are soft.
- Turn off the heat and stir in spinach.
- Stir in flour and cook for an additional 5 minutes. Remove from heat.
- Butter a 9-inch tart pan.
- Take chilled dough out of plastic wrap and place on a floured surface.
- Roll dough into an 11-inch circle, drape it over tart pan and press into bottom edges and down sides.
- Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of the pan.
- Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
- Heat oven to 400 degrees.
- Place chilled tart on a baking sheet.
- Line with foil, fill with pie weights and bake for 15 minutes.
- Remove tart from oven and carefully remove foil and pie weights.
- Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes.
- Remove from the oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
- In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg.
- Fold in mushroom mixture, then half the Gruyère.
- Cube remaining 1 tablespoon butter into pea-size pieces.
- Scrape egg and mushroom mixture into shell, smoothing top, and then scatter remaining Gruyère on top.
- Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes.
- Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.
- To prepare the dough without a food processor, use a pastry cutter or a knife and fork to cut butter into flour mixture.
- Stir in water until dough just comes together into a ball.
- Cut dough into 4 pieces, and use the heel of your hand to smear one piece away from you on the work surface so it spreads about 6 inches.
- Gather that piece, place it to the side and repeat with remaining pieces of dough.
- Press to combine all the smeared pieces into a flat disk, wrap in plastic and chill.