If you are a Quiche lover but get intimidated by the process. Here is a super easy recipe which you can make in absolutely no time.
250 grams flour
100 to 125 grams diced unsalted butter which is fridge cold
A pinch of salt (If you are using salted butter then you don't need to add the salt)
A pinch of sugar(optional)
4 tbsp ice cold water
4 eggs plus 1 yolk for the crust
1 and 1/3 cup whole milk (you could do half milk and half cream)
1 cup grated cheese (cheddar, gruyere or a mix of your choice)
1 tbsp chopped onion
2 tbsp blanched and chopped spinach
1 clove of chopped garlic
1 tbsp sliced mushroom
1tsp olive oil for cooking
A pinch of paprika
A pinch of pepper
1. For the crust:
Take the flour and add salt and a pinch of sugar to it if you are using sugar. Add diced fridge cold butter to it. Pulse it just for a few seconds in a blender. You should get a crumbly pea sized textured. Add 4 tbsp of chilled water and one egg yolk and mix it. Don't knead it too much. Once it's a ball, wrap it in cling film and refrigerate for 1 hour. Take it out and gently roll it with some flour. Set it in the mould. Line it with baking paper and put some weight on it like baking beads. I used what I had in my pantry. Bake it for 20 mins at 170. Take it out of the oven. Remove the beads and poke it all over with a fork. Put it back in the oven without the beads and bake it again for 15/17 mins. Your mould should be ready and cooked. This can be done in advance or refrigerated in advance.
2. The filling:
Saute the onion, garlic, mushroom, spinach, paprica, pepper and salt for a few minutes. In a seperate bowl take the eggs, whisk it for a few seconds, add the cheese, milk (or milk and cream mixture) and the spinach mixture and mix it well. Gently pour this into your pie crust. Very gently transfer this to the oven. Bake this for 45/50 mins at 180 degree celcius in the oven. When it's cool transfer it to a serving dish.
Recipe inspiration courtesy: @natashaskitchen. She has great videos and step by step guidance to make a great quiche.