Spinach & Mushroom Quiche with EVOO Crust

Mushroom and Spinach Quiche with Olive Oil Crust

Olive Oil Pie Dough:
2 cups (240g) all purpose flour
¾ teaspoon salt
½ teaspoon baking powder
½ cup Botticelli Baking Olive Oil
2 tablespoons apple cider vinegar
2 tablespoons cold water

Quiche Filling:
4 eggs
1 ½ cups (340g) heavy cream
½ teaspoon salt
½ teaspoon pepper
⅛ teaspoon nutmeg
1 tablespoon butter, cubed
4 large cremini mushrooms, sliced
2 ounces (57g) goat cheese
1 Heaping handful baby spinach
Butter and olive oil for sautéing

Preheat the oven to 375°F.

For the crust, whisk the flour, baking powder and salt together. Add in the olive oil, vinegar and water. Mix until a dough forms. Press the dough evenly into a pie shell, making sure there are no cracks or gaps in the dough. Place the pie shell in the freezer while you gather ingredients to make the filling.

For the filling, whisk together the eggs, cream, salt, pepper and nutmeg and set aside. Sauté the sliced mushrooms in a bit of olive oil and butter until soft. Remove the crust from the freezer and crumble in half of the goat cheese. Add in half of the cooked mushrooms followed by a heaping handful of baby spinach. Top with remaining mushrooms and goat cheese. Pour in the custard filling and place the quiche in the oven. Bake for 40-45 minutes or until the center is set and jiggles slightly when shook.

Let the quiche cool for 10 minutes before slicing.

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