Spinach, Mushroom, and Gruyére Quiche

12 servings

       unbleached all-purpose flour, as
       needed
1     recipe Flaky Pie Crust (page 54)
1     large egg white, lightly beaten
1     garlic clove, peeled
4     ounces baby bella (cremini) or white
        mushrooms, scrubbed and trimmed
1½   teaspoons olive oil
¼     teaspoon kosher salt, divided
        pinch freshly ground black pepper
¼     teaspoon fresh thyme leaves
1      cup baby spinach
1      ounce Gruyère
½     cup whole milk
½     cup heavy cream
4      large eggs

Nutritional information per serving:
Calories 181 (71% from fat) • carb. 9g • pro. 4g • fat 14g • sat. fat 8g • chol. 99mg • sod. 181mg • calc. 50mg • fiber 0g

1. On a lightly floured surface, roll out the pastry into an 11-inch circle about ¹/8 inch thick.
Reverse the dough onto the rolling pin and unroll it evenly over a 9-inch tart pan. Press the
dough lightly into the pan, lifting the edges and working it gently down into the bottom edge
of the pan. Trim off excess dough by rolling the pin over the top of the pan. With your thumbs,
push the dough 1
/8 inch above the edge of the mold to make an even, rounded rim of dough
around the inside circumference of the pan. Chill in refrigerator for about 30 minutes.
2. Preheat the oven to 400°F with the rack in the middle position. Using the tines of a fork, prick
the dough evenly all over, but make sure not to go entirely through the dough. Line the shell
with parchment and weigh it down with pie weights, dried beans, or rice. Put the tart shell in
the oven and bake until the dough under the parchment is no longer wet, about 20 minutes.
Remove the weights and parchment, and bake for another 2 minutes, until the shell is lightly
brown. Brush immediately with the egg white. Reserve. Reduce the oven temperature to
325°F.
3. While the tart shell is baking, prepare the filling. Insert the universal blade in the work bowl of
the Cuisinart® 9-Cup Continuous Feed Food Processor. With the machine running on High,
drop the garlic through the feed tube to finely chop. Keeping the garlic in the work bowl,
remove and set aside the universal blade, and insert the medium slicing disc. Fill the feed tube
with the mushrooms and slice on High.
4. Put the oil into a medium skillet (about 10 inches) set over medium-low heat. Once the oil is
hot, add the garlic with a pinch of the salt and the pepper. Sauté until the garlic is softened and
fragrant, but has not browned. Add the mushrooms, the remaining salt, and the thyme. Sauté
until the mushrooms are starting to brown and have softened. Add the spinach and cook,
stirring, until wilted. Remove and reserve.
5. Remove the slicing disc and replace with the fine shredding disc. Shred the Gruyère on High.
Remove and reserve.
6. Remove the shredding disc and replace with the universal blade. Process the milk, cream, and
eggs on Low until combined, about 20 seconds. Reserve the custard in bowl.
7. Spread the mushroom-spinach mixture in the tart shell, top with the custard, and sprinkle with
the cheese. (Depending on your tart pan, the custard may not all fit. Do not overfill.)
8. Carefully place the quiche in the preheated oven. Bake until just set, 20 to 22 minutes.
9. Transfer to a wire rack to cool for about 5 minutes before slicing and serving.