This vegetable quiche was out of this 🌍 these were featured on @wkndmag 🤗
How you can make it: (recipe adapted from @awwmagazine)
1 1/3 cups plain flour
155 grams butter
1 egg yolk
2 teaspoons water, approximately
25 grams butter
1/2 onion, chopped
1/2 cup chopped mushrooms
One handful of fresh spinach
300 ml cream
1/2 cup milk
1/2 cup Emmental cheese
Salt & Pepper
Sift flour into bowl then add in butter. Add the egg yolk and water until ingredients are combined, lightly knead on a floured surface then wrap in cling film and refrigerate for about 30 minutes. Preheat the oven at 180 degrees.
Roll the pastry into 23 cm(about 9″) tin, and use the rolling pin to cut the edges.
Cover pastry with baking paper, add some beans and bake for 10 minutes. (otherwise known as baking blind). Melt the butter in a frying pan, and cook the onions for about 3 minutes, then add the mushrooms and spinach and sauté for about 2 minutes, until soft. Add in pastry case.
Beat eggs and add cream milk and cheese, then add salt and pepper to taste. Add the mixture in the pastry case, and bake into moderate oven for about 35 minutes, until golden.