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Categories:
flour whole wheat flour salt grapeseed oil water frozen spinach mushrooms tomatoes salt pepper milk eggs Mozzarella cheese
Viewed: 72 - Published at: 4 years agoIngredients
- 110 g all-purpose flour
- 110 g whole wheat flour
- 12 teaspoon salt
- 1 tablespoon grapeseed oil (or vegetable oil)
- 100 ml water
- 400 g frozen spinach
- 2 cups mushrooms, sliced
- 1 12 tomatoes, thinly sliced
- 1 teaspoon salt
- 14 teaspoon pepper
- 150 ml 1% low-fat milk
- 2 eggs
- 70 g low moisture part-skim mozzarella cheese, shredded
Method
- preheat oven to 350F.
- mix flours and salt.
- add the oil.
- mix in as much water as is needed for the dough to feel smooth.
- roll out the dough to fit the shape of a pie form and poke holes with a fork.
- bake the dough for 10-15 min until fairly crisp.
- meanwhile - cook the spinach until wiltered and add salt and peber to taste set aside.
- cook mushrooms until all moisture has evaporated set aside.
- mix eggs and milk.
- shred the cheese.
- put together the quiche in this order - spinach > mushrooms > 1/3 of the cheese > egg mixture > tomatoes > 2/3 of the cheese.
- Bake at 350 F for 40-50 min until the eggs are firm.
