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- Prepare the Crust:
- In a large mixing bowl, combine the whole wheat flour and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together.
- Shape the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or tart pan with non-stick cooking spray.
- Roll Out and Line the Crust:
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to the prepared pie dish or tart pan, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired.
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their liquid and become golden brown, about 5-7 minutes.
- Stir in the chopped spinach leaves and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- Assemble and Bake:
- Spread the mushroom and spinach mixture evenly over the bottom of the prepared crust. Sprinkle with shredded mozzarella and cheddar cheese.
- Prepare the Custard Mixture:
- In a mixing bowl, whisk together the eggs, almond milk, salt, pepper, and ground nutmeg (if using) until well combined.
- Bake the Quiche:
- Carefully pour the egg mixture over the mushroom, spinach, and cheese filling in the crust.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Cool and Serve:
- Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving. This allows the quiche to set and makes it easier to cut into neat slices.
Nutritional Information
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