MUSHROOM SPINACH QUICHE - NO EGGS

MUSHROOM SPINACH QUICHE - NO EGGS

Ingredients:

Mushrooms - 2 cups (chopped)
Spinach - 2 cups (finely chopped)
Cheddar cheese - 1 cup (grated)
Onions - 1/2 cup (chopped)
Tomatoes - 1/4 cup (scooped and chopped)
Cream -  1/2 cup
Pepper powder - 1/2 Tsp
Salt  - according to taste
Olive oil / butter - 2 Tbsp
Egg re-placer - 2 tbsp (blended with 4 tbsp milk)

For the crust:

All purpose flour  - 250 Gms
Butter - 100 Gms (salted)
Sugar - 1 tsp
Ice cold water - 1/4 cup

Method

Sieve the flour. Add the sugar to it. Cut the butter into small pieces and mix well with the flour using fingers. Now slowly add the ice cold water to it and knead it into smooth dough. Wrap it in a cling film and place it refrigerator.

Place olive oil/ butter in a pan and heat it.  Add the chopped onions, Saute until pink. Now add the the mushrooms and saute until tender.
In another pot heat 5 cups of water. When boiled add the spinach leaves. Switch off the flame and let the spinach remain it for 1 minute. Now strain off the water and place the spinach in cold water for 2 minutes. Discard the water.squeeze the spinach leaves well

Add the well squeezed spinach leaves to the mushroom and onion pan. Saute well.

Add the cream to the above along with salt and pepper powder.

As it boils, add the grated cheese and mix well. Add the tomatoes. Switch off the flame and keep it aside to cool.

Take out the kneaded dough from the refrigerator and roll it out into a round sheet. Gently fit this sheet in a pie dish making proper edges to fit in the dish. Press gently on the base and edges, Prick the sheet with a fork all over.

Bake the crust in a hot oven for 15 minutes at 200 degrees on center shelf.

Now take out the crust from the oven . Mix the mushroom cheese filling with the blended egg re-placer and pour it into the quiche crust. Sprinkle some grated cheese on top.

Place the dish in at hot oven and grill and bake it for 10 minutes.

Cut into pieces and serve hot.