Spinach, Mushroom and Feta Quiche (Side Challenge #7)

Mmm... I love a quiche for breakfast, lunch or dinner, but I rarely take the time to make a pie crust. While this recipe (from Food to Live By) also gives instructions for a store-bought pie crust, I opted to make the savory pie crust from scratch. It was obviously meant to be, as one of our neighbors, who lives a block away and also moors a sailboat at our dock, knocked on the door bearing fresh rosemary. (Quick tangent - I realized how guarded I am - she had to ask to come in, rather than me immediately inviting her, mostly because the living room didn't feel ¨company-ready¨. But I digress...)

This meal takes planning, especially if you are making the crust from scratch, but it was well worth it.

Spinach, Mushroom and Feta Quiche

• 1 savory pie crust (see below) or 1 store-bought 9-inch pie crust
• 3 T olive oil
• 8 oz. white or cremini mushrooms cut into 1/4-inch slices (about 2 cups)
• 1 large yellow onion, diced (about 1 c.)
• 1/2 t salt
• 5 oz. baby spinach
• 3 large eggs
• 1 c. half and half
• freshly ground black pepper
• 7 oz. feta cheese, crumbled (1 1/4 c.)

Roll out the pie crust dough into an 11-inch circle and place in a 9-inch pie plate, patting to fit. Trim dough with kitchen scissors, leaving a 3/4-inch overhang. Fold edge under to form a double layer and crimp or flute the crust around the edge of the pie plate. Pierce the pie crust all over with a fork. Place in freezer for 30 minutes.

Position a rack in the lower third of the oven and set a rimmed baking sheet on the rack. Preheat oven to 375.

Heat oil in a large skillet (preferably non-stick), over medium heat. Add mushrooms, onion, and salt. Cook, stirring occasionally, until the vegetables are soft and golden, 8 to 10 minutes.

Add the spinach and stir until it wilts, 2 to 4 minutes.

Place eggs and half and half in a small bowl, season with pepper to taste and whisk to combine.

Spoon spinach mixture over the bottom of the chilled pie crust and sprinkle the feta on top. Pour egg mixture into the crust.

Place the quiche on the baking sheet in the oven and bake until puffed and golden, 40 to 50 minutes. Remove from oven and let it cool on a wire rack for 10 minutes. Cut into wedges and serve warm or at room temperature. 

For the crust: 

• 1/4 c. fresh chopped herbs
• 1 1/2 c. flour, plus more for rolling out dough
• 1/2 t salt
• 6 T (3/4 stick) cold, unsalted butter, cut into 1/2-inch pieces
• 3 T cold, solid shortening, cut into small pieces
• 3 T ice water, or more as needed

Place herbs in a food processor and pulse briefly to mince. Add remaining ingredients (except for water) and pulse until the mixture looks like coarse meal.

With the machine running, add water and process to combine, about 5 seconds. When the dough forms a ball, it is ready. If not moist enough, add an additional tablespoon of water and process briefly.

Turn dough out onto a large piece of plastic wrap and form it into a flat disk, patting it just enough to hold it together. Wrap tightly in plastic wrap and refrigerate it for at least 30 minutes or up to 3 days.

Remove dough from refrigerator and unwrap. If it was refrigerated for more than 1 hour, let it sit at room temperature for 10 minutes to soften slightly. Lightly dust a work surface and rolling pin with flour. Roll dough into a round about 1/8-inch thick and 2 inches larger than the pie plate.

Fold dough in half or drape over rolling pin and transfer it to the pie plate. Press dough firmly into plate and brush off any excess flour. If their are holes or cracks, patch with small bits of the overhanging dough. Trim with a pair of kitchen scissors, leaving a 3/4-inch overhang. Fold edge under to form a double layer and crimp or flute it.