Quiche with Spinach, Mushrooms and Herbs

My friend wrote a great article called “How my kid didn’t ruin my life”. It’s something I think I had to read in these days. I am mom for over 6 months now. And it seems I’m mostly mom. I love my child and I love to spend time with her, but… of course there’s “but”… I had to fight with myself for quite some time. Why? Because there was no time for Marta. I still get up, do some gymnastic (I try at least), put on make up (yep yep) and cook. But there’s no much time left for creative stuff. I have pictures from Japan, where I spent a month in 2014 and I didn’t go through them yet. I have so many things to do, that I made a list. But list doesn’t go shorter unfortunately. So it’s good to read that with few months my internal fight will be over. Does each mother go through it? I wrote it so many times – I knew that my life will change but I didn’t get how much of it will. It did completely. No more quiet creative mornings over a coffee in an empty cafe, no more random walks and stops to read a book on a grass, no more waking up Tomasz with a basket full of goodies and telling him that we have a photo shoot in 10 minutes because I had a dream. No more no more. What do I get? Cool gal, her attemps to talk, her smile, her hugs. Everything that matters. But I still sometimes miss Marta and her crazy ideas. Now thanks to my friend and her article I know that Marta didn’t go away. She’s still here, struggling a bit, because she’s in a totally new world. But she’ll be back soon. And I can’t wait.

You will need for a dough:

• 1 cup wholewheat flour
• ½ cup all purpose flour
• 1 tsp sugar
• pinch of salt
• 85g butter, cold, cut in cubes
• 3 tbsp yogurt

For filling:

• 2 cups shredded champignons
• 1 cup spinach
• 1 onion
• 1 tbsp butter
• 1 tbsp olive oil
• ½ tsp nutmeg
• pinch of red pepper flakes
• 4 eggs
• 2/3 cup thick sour cream
• 1/3 cup milk
• 1/3 cup parmesan cheese, grated
• 1 tbsp basin, chopped
• 1 tbsp sale, chopped
• 1 tbsp rosemary, chopped
• 2 cups cheese, grated, like cheddar or mozzarella
• salt
• pepper

Lets start with a dough. In a bowl mix flours, sugar and salt. Add cold butter cut in small pieces and with your fingers rub it with a flour mix. Add yogurt and knead the dough for few minutes, so all the ingredients mix well. Form a ball out of the dough, wrap it with foil and place in a fridge for an hour or even overnight.

Meantime (if it’s an hour) cut champignons and onion in small pieces. In a pot place butter and oil, heat it over a medium heat and place mushrooms and onion inside. Fry so mushrooms will realise water, add nutmeg and pepper flakes and cook some more so water evaporates. Season with salt and pepper and set aside.

Place spinach in a boiling water just for few minutes, so it will get soft. Straight place it in a strainer under a cold water. Then squeeze all the water and cut in small pieces. Mix it with mushrooms.

Heat an oven to 175*C. On a floured surface cut the dough in two equal pieces and roll, so it will feat two forms (I used 10 cm ones) or you can use one form 20-25cm. Place the dough in forms and place a rolled bowl of a baking paper inside each one, so the sough will stick to walls. Bake for about 8 minutes.

Meantime in a bowl mix eggs, sour cream, milk, parmesan, herbs, salt and pepper. When dough is pre baked, divide mushroom mixture between two forms, do the same with grated cheese and with egg mixture. Bake for about 45 minutes, maybe a bit longer.

One quiche is for 1 very hungry person or two not so hungry.

Enjoy, Marta