Spinach-mushroom Quiche With A Twist

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 110 g all-purpose flour
• 110 g whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon grapeseed oil (or vegetable oil)
• 100 ml water
• 400 g frozen spinach
• 2 cups mushrooms, sliced
• 1 1/2 tomatoes, thinly sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 150 ml 1% low-fat milk
• 2 eggs
• 70 g low moisture part-skim mozzarella cheese, shredded

Recipe

• 1 preheat oven to 350°f.
• 2 mix flours and salt.
• 3 add the oil.
• 4 mix in as much water as is needed for the dough to feel smooth.
• 5 roll out the dough to fit the shape of a pie form and poke holes with a fork.
• 6 bake the dough for 10-15 min until fairly crisp.
• 7 meanwhile - cook the spinach until wiltered and add salt and peber to taste set aside.
• 8 cook mushrooms until all moisture has evaporated set aside.
• 9 mix eggs and milk.
• 10 shred the cheese.
• 11 put together the quiche in this order - spinach > mushrooms > 1/3 of the cheese > egg mixture > tomatoes > 2/3 of the cheese.
• 12 bake at 350 f for 40-50 min until the eggs are firm.