Mushroom & Spinach Quiche with Olive Oil Crust

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Yield: 1, 9×9 quiche

For the Olive Oil Crust:

-1 cup flour

-1/2 tsp salt

-1/4 tsp freshly ground pepper

-1/4 cup olive oil

-1/4 cup ice water (you can use refrigerated water or put 1/4 cup water in the freezer for a few minutes)

Preheat the oven to 400 degrees. Whisk together the ice water and olive oil until well blended. In a large bowl, mix together the flour, salt, and ground pepper. Gradually add in the wet ingredients and mix until it forms a dough-like consistency. In a 9×9 greased baking pan, mold the dough into the pan and about 1 inch up the sides. Add with quiche filling below prior to baking.

For the filling:

-4 slices provolone cheese

-2 cups fresh spinach

-1.5 cups fresh mushrooms, sliced (or 1, 4 oz can mushrooms)

-5 large eggs, beaten

-1/3 cup milk

-1/2 tsp garlic powder

-1/2 tsp onion powder

-salt and pepper to taste

-1/2 tablespoon  butter

-Parmesan cheese to garnish; optional

In a pan, add the butter and fresh mushrooms. Cook for 3-4 minutes, then add the spinach until all vegetables are cooked well. Let cool just slightly before adding to the egg mixture. Beat the 5 eggs and add the milk, garlic powder, onion powder, and salt & pepper.

Top the uncooked Olive Oil Crust with the slices of provolone cheese so that the cheese covers the bottom of the crust. Top with the quiche filling and put in the oven for about 30 minutes, or until the middle of the quiche is cooked. Top with parmesan if you’d like!

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