Spinach and Mushroom Quiche

Yesterday, I celebrated the 4th of July as most Americans do...at a BBQ. It was mentioned that I haven't posted to this blog in quite some time (about a year). So, I thought I would try to become more consistent with posting and get back in the kitchen creating new dishes. I have been recycling some favorites (such as the Crepe Cake for the BBQ). This morning, I made a spinach and mushroom quiche. Note, this recipe is for a 6-inch baking dish. If you have a regular pie dish, double the amounts.

Crust:
1/2 cup flour
1/4 cup olive oil
1/4 cup cold water
2 pinches of salt

Combine the above ingredients and roll out. Place in your baking dish (no need for baking spray). Bake at 400 degrees for 15 minutes.

Filling:
1 teaspoon olive oil
1 cup fresh spinach
2 tablespoons chopped onion
1/4 cup chopped mushrooms
3 medium eggs
1/2 cup milk
1/4 cup cheddar cheese
1/4 cup muenster cheese

In a small sauté pan, heat the olive oil over medium heat. Add the spinach, onion, and mushroom. Sauté until the onion is soft. Meanwhile, in a medium bowl, whisk the eggs and milk together. Add the cheeses and spinach mixture. Pour into the baking dish. Cook at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and continue to cook until almost firm, about 10 more minutes.