Mushroom, Arugula & Spinach Quiche
Text and Photo by Jac Kyles Baker
Serves one 6 inch quiche
Ingredients
For the crust:
1 cup all purpose flour
1/4 tsp paprika
1/4 tsp baking powder
1/4 tsp salt
1 TB vegetable oil
2 TB unsalted butter, softened
2 TB sour cream
1 to 2 TB cold water
For the filling:
3 large eggs, room temperature and lightly beaten
2 scallions, thinly sliced
1/3 cup sliced, cooked white mushrooms
1 to 2 cups mixed baby greens, roughly chopped
1 TB sour cream
1/2 cup shredded cheddar cheese
1/2 tsp salt
pepper to taste
Preparation
Make the quiche crust:
Whisk flour, paprika and baking powder together in a medium bowl. Make a well in the bottom of the bowl.
Add butter and vegetable oil in the well. Gradually stir flour into the well until all the flour is coated. Make well in the bottom of the bowl.
Mix sour cream, salt and 1 TB water in the well. Gradually stir coated flour into the well until the mixture forms a dough. Dough will have a few dry crumbs. That's fine.
Turn dough out from the bowl onto a large piece of parchment paper or plastic wrap. Flatten dough into a disk and wrap. Refrigerate for at least 1 hour.
Butter or oil a 6 inch x 2 inch microwave safe pan. Remove crust from refrigerator. Roll dough into an 8 inch circle.* Carefully place the dough into the pan. Tuck dough around the edges of the pan. Return to the refrigerator for at least 15 minutes.
Prick dough lightly all over with a fork. Microwave on HIGH for 1 minute. Cool on a wire rack.
Make the quiche:
In a medium bowl, stir together all ingredients but the cheese. Heat egg mixture at 50% power for 1 minute. Carefully remove from the microwave. Stir. Microwave 1 minute at 50% power until mixture is thickened and heated through.
Spread cheese evenly over the bottom of the cooled crust. Pour heated egg mixture into crust. Microwave at 70% power in 1 minute intervals until the filling is set in the middle.
Cool on a wire rack. The quiche slices easily when completely cool (even better after overnight refrigeration).
Quiche can be made ahead and refrigerated up to two days. Heat quiche slices in microwave at 50% power for 30 seconds before serving.
Cook's Notes
*If dough is too cold to roll easily, allow it to warm up at room temperature until easy to roll. Dough should remain cold to the touch.
Check the dough frequently while doing so. There's a fine line between warm enough to roll easily and too warm to roll easily.
