Mushroom, Gruyere and Spinach Quiche

Mushroom, Gruyere, And Spinach Quiche

Mushroom lovers, meet your new favorite quiche. This spinach mushroom quiche is loaded with savory flavors thanks to a brilliant combination of veggies, thyme, bacon, and gruyere. The texture is rich, but a serving only clocks in at 317 calories. Serve with a salad, or just make it the star of your brunch repertoire.  6 servings
Ingredients

1 cup plus 2 tablespoons unbleached all-purpose flour about ( 5.6 oz. ).

¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¼ teaspoon baking powder
¼ cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
3 center-cut bacon slices
¼ cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 teaspoons fresh thyme
2 cups packed baby spinach
1 cup 1% low-fat milk
⅓ cup half-and-half
3 large eggs
1 large egg white
2 ounces cave-aged Gruyère cheese, grated
Directions:
Preheat oven to 425°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. 

Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. 

Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. 

Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.

Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. 

Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. 

Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.

Reduce oven temperature to 350°F

Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. 

Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. 

Drain any excess liquid.

Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.

Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. 

Bake at 350° for 45 minutes or until filling is set. Let stand 10 minutes.