Spinach Mushroom & Cheese Quiche

• FOR THE CRUST:
• 1-1/2 cup Flour
• 3/4 teaspoons Salt
• 1/2 cups Olive Oil
• 1/4 cups Canola Oil
• 1/2 cups Ice Water
• FOR THE FILLING:
• 1 Tablespoon Canola Oil
• 1 whole Shallot, Diced
• 6 whole Mushrooms, Sliced
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Paprika
• 6 ounces, weight Fresh Spinach
• 1/4 whole Orange Pepper, Diced
• 6 whole Eggs, Beaten
• 1/4 cups Skim Milk
• 1/2 cups Mexican Cheese Blend, Plus More For Sprinkling On Top

1. For the crust:
2. Mix flour and salt. Beat oils and water with a whisk to combine. Pour wet ingredients into flour and mix. Put into a 9-inch pie dish, pressing the dough down and up the sides.
3. For the filling:
4. Heat oil in a skillet and cook shallot for 1 minute. Add mushrooms and cook for 2 minutes. Season with salt, pepper and paprika. Add spinach and cook until wilted. Add orange pepper and cook for 1 minute.
5. In a bowl, beat eggs with milk. Add vegetables and cheese to the eggs and mix.
6. Pour quiche mixture into your crust. Bake at 400u0b0F for 15-18 minutes. In the last 2 minutes, top the quiche with a light sprinkling of cheese.

flour, salt, olive oil, ubc, water, filling, canola oil, shallot, mushrooms, salt, pepper, paprika, ubc, eggs, ubc, mexican cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spinach-mushroom-cheese-quiche/ (may not work)