Cook time: 25-30 minutes
Total time: 50 minutes
3 dl flour
125 gram butter , cut into pieces
2-3 tablespoons cold water
1-2 red chili
A handful of mushrooms
2-3 cups of spinach
2 cups of broccoli
Salt and black pepper for seasoning
2 dl heavy cream
1 dl milk (3%)
2 cups of grated cheese
A pinch of salt
A pinch of black pepper
Preheat the oven 175 degrees °C or 350 degrees F. In a food processor, add flour, cold butter (cut into small pieces) and water. Process until the mixture resembles a dough. Press the crust into the prepared pan. Let the crust rest in the fridge for 10-15 minutes. Bake the crust for 7-8 minutes. Remove from the oven and let the crust cool.
While the crust cools, prepare the filling. Chop the vegetables - chop, chop, chop! In a pan, cook onion and garlic with butter or oil over a medium heat until it begins to brown. Add the mushrooms, chili, spinach and broccoli . Season with salt and pepper. Drain off the excess liquid. Pour the vegetable filling into the crust.
In separate bowl, whisk eggs, milk and heavy cream until for about 1-2 minutes. Add the grated cheese, salt and pepper. Mix with a spoon for another minute. Pour the egg mixture gently over vegetable filling. Bake for 25-30 minutes or until the quiche is golden brown.
Serve hot or cold. Eat the quiche with salad for example: avocado, cucumber, tomato, olives and lettuce.
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