A Recipe by Brianna Shaver
INGREDIENTS
Olive Oil Crust:
- 2 Cups (240g) All Purpose Flour
- 3/4 Tsp. Salt
- 1/2 Tsp Baking Powder
- 1/2 Cup Botticelli Baking Olive Oil
- 2 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Cold Water
Quiche Filling:
- 4 Eggs
- 1 1/2 Cups (340g) Heavy Cream
- 1/2 Tsp. Salt
- 1/2 Tsp. Pepper
- 1/8 Tsp. Nutmeg
- 1 Tbs Cold Butter, Cubed
- 4 Large Cremini Mushrooms, Sliced
- 2 Oz. (57g) Goat Cheese
- 1 Heaping Handful Baby Spinach
- Butter and Olive Oil for Sautéing
PREPARATION
Crust:
- Preheat oven to 375F.
- In a large bowl, whisk together the flour, baking powder, and salt. Add 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.
Filling:
- In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Set aside.
- Saut é 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 saut éed mushrooms, followed by a heaping handful of spinach. Top with remaining mushrooms and goat cheese.
- Pour in custard filling and dot the top of the quiche with the cold butter cubes.
- Place the quiche in the oven and bake for 40-45 minutes or until the center is set and jiggles slightly when shaken.
- Let the quiche cool for 10 minutes before slicing.