1½ cup all-purpose flour, add more for rolling
4 tbsp unsalted butter, at room temperature
4 tbsp shortening, at room temperature
¼ cup water, ice-cold
2 tsp olive oil
4 eggs, large
8 oz Monterey Jack cheese, grated
½ cup button mushrooms, canned, quartered
salt and pepper , to taste
12 cherry tomatoes, cut in half
¼ cup heavy cream
¼ cup milk
Crust:
In a large bowl, combine flour, butter, water, and shortening. Mix everything together until the dough becomes firm.
Form the dough into a circle and wrap it in plastic. Chill the dough for 30 minutes and preheat the oven to 400 degrees F.
Roll out the pastry on a floured surface then place the pastry on a pie plate.
Prick the base of the pastry with a fork and press a sheet of aluminum foil around the pastry edge. Then chill it for 10 minutes.
After chilling the pastry, brush it with olive oil and bake it in the oven for 10 minutes. Afterward, take off the foil and bake the pastry for another 5 minutes.
Mushroom Tomato Filling:
In a medium bowl, lightly beat the eggs, cheese, milk, and cream. Stir everything until they are well-blended. Season the mixture with 2 teaspoons of salt and 2 teaspoons of pepper to add flavor.
Distribute the mushrooms and tomatoes into the baked pastry shell evenly.
Pour the egg mixture and bake it in the oven for roughly 30 minutes or until the crust is golden and the filling is well-formed.
Once you’re finished baking, serve your mushroom and tomato quiche and enjoy your meal!
Sugar: 3g
:
Calcium: 493mg
Calories: 751kcal
Carbohydrates: 41g
Cholesterol: 266mg
Fat: 54g
Fiber: 2g
Iron: 4mg
Monounsaturated Fat: 18g
Polyunsaturated Fat: 6g
Potassium: 328mg
Protein: 26g
Saturated Fat: 27g
Sodium: 471mg
Trans Fat: 2g
Vitamin A: 1516IU
Vitamin C: 12mg
