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Mushroom and Spinach Quiche

8 servings

PASTRY

• 13/4 cups flour
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 3 tablespoons cold water

FILLING

• 3 large eggs
• 1 cup reduced-fat milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 medium-size onion, thinly sliced (about 1 cup)
• 1 1/2 cups sliced mushrooms
• 3 cups baby spinach
• 1 clove garlic, minced (about 1 teaspoon)
• 1 1/2 cups grated Gruyere cheese

To make a pastry: Preheat oven to 400 degrees. Grease a 91/2-inch deep-dish pie pan. Combine flour and salt in large bowl. Make a well in the center, and fill with oil and water. Blend with a fork, until a damp dough forms. Wrap the dough in plastic wrap and let rest 10 minutes.

Roll the dough into 12-inch circle between two sheets of wax paper or plastic wrap. Peel off top sheet, fit dough into prepared pan and remove the second sheet of wax paper. Crimp edges. Chill 15 minutes. Smooth a sheet of aluminum foil over crust, and fill with dried beans or rice. Bake 20 minutes. Remove foil and beans, and pierce crust all over with fork. Reduce heat to 375 degrees, and bake 7 minutes more.

To make filling: Lightly beat eggs in a large bowl. Whisk in milk, mustard, pepper and salt. Set aside.

Heat oil in large skillet over medium heat. Add onion and cook 5 minutes, stirring often, or until softened. Add mushrooms, cover and cook 4 minutes more, stirring occasionally. Stir in spinach and garlic, and cook, covered, 2 to 3 minutes, or until spinach is wilted.

Sprinkle 1/4 cup cheese over bottom of crust. Bake 2 to 3 minutes to melt cheese. Spread vegetable mixture in pastry shell. Sprinkle with half of remaining cheese, and pour in egg and milk mixture. Sprinkle with remaining cheese. Bake 40 to 45 minutes, or until golden brown and slightly puffy. Cool 15 minutes before serving.

Per serving: 386 calories, 13 g protein, 27 g fat (6 g saturated), 24 g carbohydrates, 105 mg cholesterol, 353 mg sodium, 2 g fiber.

(Recipe created by Ken Haedrich.)

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