Crust
250ml flour
1/4 tsp baking soda
1 tsp sugar
50g cold butter (cut into small cubes)
1tsp salt
1/3 tsp pepper
Pinch of Nutmeg
200ml cream cheese
1-2 tbs milk
In a medium bowl combine the flour, baking soda, salt, sugar and pepper. Rub the butter into the flour mixture until it resembles the breadcrumbs (better to pulse in a food processor). Add the cream cheese and milk to bring mixture together.
Knead lightly to form dough. On a lightly floured surface, roll dough into an 11-inch circle. Fit into a 9-inch round tart pan (or spring form pan), pressing dough into corners. Transfer to freezer to chill for 20 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Filling
350 g chopped mushrooms (I used Shitake and Button)
3 tbsp butter
1 small onion (chopped)
300g fresh spinach (chopped)
150 ml cheese (shredded)
2 eggs
150 ml milk
Salt, ground black pepper to taste
In a medium fry pan melt butter. Stirring occasionally, sauté onion until translucent, about 1-2 minutes. Stir in mushrooms and continue to cook stirring frequently, until liquid evaporates and mushrooms are golden brown, about 6 to 8 minutes. Add spinach, season with salt, nutmeg and pepper and cook, stirring a couple of times, for another 2 minutes. Take off from the heat and set aside.
Take off the quiche crust from the freezer. In a small bowl whisk together milk and eggs. Sprinkle half of grated cheese on the bottom of the crust. Spread filling mixture over the cheese and then top with remaining cheese. Pour the egg mixture over the filling. Bake in oven for 35-40 minutes or until set. Cool for about 10 minutes before slicing. Serve warm or at room temperature.
