Spinach-Mushroom Quiche With a Twist

• 110 g all-purpose flour
• 110 g whole wheat flour
• 12 teaspoon salt
• 1 tablespoon grapeseed oil (or vegetable oil)
• 100 ml water
• 400 g frozen spinach
• 2 cups mushrooms, sliced
• 1 12 tomatoes, thinly sliced
• 1 teaspoon salt
• 14 teaspoon pepper
• 150 ml 1% low-fat milk
• 2 eggs
• 70 g low moisture part-skim mozzarella cheese, shredded

1. preheat oven to 350F.
2. mix flours and salt.
3. add the oil.
4. mix in as much water as is needed for the dough to feel smooth.
5. roll out the dough to fit the shape of a pie form and poke holes with a fork.
6. bake the dough for 10-15 min until fairly crisp.
7. meanwhile - cook the spinach until wiltered and add salt and peber to taste set aside.
8. cook mushrooms until all moisture has evaporated set aside.
9. mix eggs and milk.
10. shred the cheese.
11. put together the quiche in this order - spinach > mushrooms > 1/3 of the cheese > egg mixture > tomatoes > 2/3 of the cheese.
12. Bake at 350 F for 40-50 min until the eggs are firm.

flour, whole wheat flour, salt, grapeseed oil, water, frozen spinach, mushrooms, tomatoes, salt, pepper, milk, eggs, mozzarella cheese

Taken from www.food.com/recipe/spinach-mushroom-quiche-with-a-twist-364300 (may not work)