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Tuesday, March 3, 2015

Garlic Buckwheat Crusted Spinach Mushroom Quiche

What I like the most about quiche is that it's basically a fancier way of serving a jazzed up omlet.  It works perfectly for guests, and you can usually make it vegetarian without anyone noticing.  Make several in smaller portions to get extra fancy or just a big one you cut into slices for a nice appetizer.. Or meal it you pair it with a salad.
I'm on a sautéed spinach craze these days.  Until the local asparagus starts peaking it's coiffe, my go to wood ingredient is spinach.  Oh I can't wait for the first aparagus!  How I love to roast thee...
Since I was out all day and ended up having company, but didn't quite want to go shopping since I'm trying to empty my fridge for the upcomong abstinence week, my omlet no company plan flourished into this quiche-for-company creation.
The pairing of spinach, sautéed mushrooms, and garlic in a buckwheat crust is so symbiotic it seems one ingredient nourished and introduces you to the next with each bite.
Serves 6 as an appetizer
Garlic Buckwheat Crust:
100g (3.5oz) room temperature butter
1 Tbsp nutritional yeast
1/2 tsp paprika
2 tsp garlic powder
1/2 tsp salt
100g (3.5oz) buckwheat flour
130g (4.6oz) T80 flour
1 egg yolk
5 cL (2oz) water
Make the crust using the method, then pre-bake it at 190°C 375°F for 10 minutes

Spinach Mushroom Filling:
200g (about 1/2 lb) fresh spinach, washed and patted dry
200g (about 1/2 lb) mushrooms, sliced
2 Tbsp olive oil
1 onion, sliced into moons
3 cloves garlic, sliced
1 tsp dried savory or thyme
juice and zest from 1/2 lime
1 handful grated gruyère
4 eggs, beaten
1 cup milk (I used goat)
3/4 cup cream
1  tsp paprika
pinch nutmeg
lots freshly ground black pepper
pinch fleur de sel
1.  Heat 1 Tbsp olive oil in a pan and add the sliced mushrooms.  Sautée for a few minutes until colored and add half the garlic slices, a bit of savory, fleur de sel, and black pepper.  Do this in batches if your pan is not big enough.  Set aside.
2.  Do this again with the onions by adding only a drizzle of oil, since the mushrooms probably let the surface viscous.  Set aside.
3.  Add the rest of the olive oil and sautée the spinach in batches.  Add the rest of the garlic, the lime juice and zest, and cook until the spinach wilts.  Set aside while you construct.
4.  Make the "appareil" by beating together the eggs with the milk and cream.  Do this until frothy.  The frothier your appareil, the fluffier your quiche will be.  Add in the nutmeg, some fleur de sel, a generous hand of ground black pepper, and the paprika.
5.  Construct.  Place the sautéed spinach into the bottom of your pre-baked shortcrust.  Add the onions, gruyère, then mushrooms.  Pour the beaten mixture over it all.
6.  Cook at 180°C 350°F for 35-45 minutes or until the top starts to become golden.  It should still be jiggly in the center when removed from the oven.
7.  Let cool for at least 20 minutes before serving.  This is admittedly the most difficult part.  During this time, clean the kitchen, set the table, make a salad.. try to keep yourself from cutting it open while it's still piping hot and not completely set.

I served mine with a lambs lettuce salad and it was a gorgeous little meal.
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