Caramelized Onion, Mushroom and Spinach Quiche
Caramelized Onion, Mushroom and Spinach Quiche
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- ¼ tsp salt
- ½ cup (115 g) cold unsalted butter, diced
- ½ cup (125 ml) plain yogurt
- ¼ cup (60 ml) ice water
- 2 small red onions, cut into ¼-inch (5 mm) rounds
- 1 tbsp (15 ml) balsamic vinegar
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) white mushrooms, thinly sliced
- 6 cups (140 g) baby spinach, coarsely chopped
- 8 eggs
- 1 cup (250 ml) 15% cooking cream or 35% cream
- ½ cup (50 g) Gruyère cheese, grated
Instructions
- In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and water. Pulse just until the dough starts coming together. Add more water, as needed. Remove the dough from the food processor and form into a rectangle with your hands.
- On a floured work surface, roll the dough into a 15 x 12-inch (38 x 30 cm) rectangle. Line a small 13 x 9-inch (33 x 23 cm) baking sheet with the dough. Refrigerate for 30 minutes.
- With one rack in the middle of the oven and a second rack in the lowest position, preheat the oven to 400°F (200°C).
- Prick the dough all over with a fork. Cover the dough with a sheet of foil and fill with pie weights or dry beans. Refrigerate.
Caramelized Onion, Mushroom and Spinach Quiche