- 1 pie crust (use recipe below or press 1/4 cup grated parmesan cheese into a ready made pie crust)
- 1 Tbsp butter
- 4-5 medium sized sliced button mushrooms
- 1 small diced shallot
- 1 tsp fresh chopped thyme
- salt and pepper taste
- 1/4 cup sherry
- 1 cup cooked, drained, chopped spinach
- 1/2 cup sour cream
- 1/2 cup milk
- 4 eggs, plus 1 egg yolk
- 1 cup Gruyere cheese
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- Saute the mushrooms and shallot in butter over medium high heat until shallot has caramelized and the mushrooms have browned. Add the salt, pepper, and thyme. De-glaze the pan with sherry, add the fresh thyme, and continue to saute until the liquid has reduced and the alcohol has burned off. Remove to a bowl and let sit app, five minutes until mushrooms have released their liquid.
- Whisk the eggs, sour cream, and milk together and add the mushroom liquid to the egg mixture. Add the Gruyere cheese, salt, and pepper and whisk well to combine.
- Place the pie crust in a 9″ pie pan. Crimp the edges of the dough to form a decorative edge, if desired.
- Spread the mushrooms and chopped spinach evenly in the pie shell and pour the egg mixture over the top.
- Bake for 10 minutes at 400 degrees. Turn the oven down to 350 degrees and continue baking until the quiche is set and lightly browned about 35 minutes.
- Cool for 10 minutes before serving.
If making ahead and freezing: Cool to room temperature. Wrap tightly in Saran Wrap, foil, and store in a heavy duty freezer bag. Will keep up to three months.
Thaw overnight in the refrigerator
and bake as per the instructions.
Pie Crust Recipe
Ingredients
Pie Crust Recipe
Ingredients
- 5 1/12 cups all-purpose flour
- 1 1/4 teaspoon lemon herb salt or kosher salt. Recipe for Lemon Herb Salt HERE
- 1/4 cup fresh grated parmesan cheese
- 1 lb cold lard, or unsalted butter, cut into small pieces
- 1 tablespoon white vinegar
- 1 extra large egg
- 1 cup ice cold water
- Combine the flour and salt in a large bowl.
- Sprinkle in the cheese and mix well with the flour and salt.
- Cut in the lard or butter using a pastry cutter, a Kitchen aide or your fingers (I like to use my hands to make pastry) until the mixture resembles coarse meal.
- Whisk the vinegar and egg in a liquid measuring cup and add enough ice water to make 1 cup. Mix the liquid into the crumbled flour, cheese, and butter mixture with a fork, Kitchen aide or your hands a little at a time until well combined and the dough is easy to work with. I always use the full amount of liquid.
- Transfer to a clean work surface, and gently press to bring the dough together.
- Divide the dough into 6 equal parts.
- Shape each into a ball, flatten into a small round disc and wrap in plastic.
- Chill for at least 1 hour before rolling out or place the wrapped discs in a freezer bag and freeze.
- When ready to use, roll out disc on a lightly floured surface to 1/8" thickness, place in a pie plate or cut to for tart shells and bake as per your recipe instructions.
