Mix flour and salt in a large bowl.
Cut in chunks of butter with hands until mixture resembles sand.
Add in water slowly until it forms a ball of dough..
Lightly place dough into pan. Press into sides of the pan.
Once the dough is flush with the sides of the pan, lightly fold the excess dough over the sides of the pan so that it hangs over the edge, preventing the dough from shrinking down the pan.
Par-bake at 375°F for 25 minutes.
Remove the sugar & parchment paper, bake for another 5-10 minutes, until pastry is a pale golden color.
Trim off excess crust using a sharp knife.
Allow to cool completely before filling with custard.
1 cup all-purpose flour
1/2 teaspoon salt
1 stick unsalted butter, cold + cubed
3 Tbsp. water, cold.
Add 1 tablespoon of butter to a large skillet; heat over medium-high heat until fully melted.
Add mushrooms, salt, thyme.
Cook mushrooms until they’ve released all of their water and have browned, about 8 minutes.
Remove mushrooms from pan and reserve (without the thyme sprigs).
Add the remaining tablespoon of butter to the pan and allow it to melt. Add spinach and cook until it has fully wilted.
Add crushed garlic and cook for 1 minute.
Season to taste with salt and reserve.
2 Tbsp. unsalted butter, divided in two.
2 Cups mushrooms of choice, washed & sliced.
1/2 Teaspoon salt + more to taste.
3 thyme sprigs.
2 cloves garlic, crushed.
6 Cups raw baby spinach.
Combine eggs, milk, cream, salt, pepper in a large bowl. Whisk until fully together.
Cut up bacon into small bits, mix in.
Add half of the cheese to the short-crust tart shell.
Top with a handful of the reserved spinach & mushrooms.
Gently pour the custard mixture over the toppings until the shell is half full.
Add in additional spinach, mushrooms.
Top with the remaining custard, then rest of cheese.
Transfer the quiche to a large rimmed baking sheet.
The edges of the quiche should be completely set, but the center should be still a bit ‘jiggly.’
Let the quiche cool at room temperature on a cooling rack for a minimum 30 minutes before removing from the tart pan and serving. Alternatively, allow the quiche to cool completely, about 3-4 hours, and then refrigerate overnight to serve the following morning.
4 strips of bacon.
1 cup milk
1 cup cream
2 teaspoons salt
1 teaspoon pepper
3 oz gruyere cheese, shredded
Short-crust tart shell.