1cup(2 sticks) cold unsalted butter, cut into pieces
For the Filling:
1tbspvegetable oil
3portabella mushrooms, diced
½Vidalia onion, diced
1cupwhole milk or heavy cream
10ozfrozen chopped spinach, thawed, squeezed to drain
3egg whites
2eggs
½tspkosher salt
Freshly ground pepper to taste
1cupshredded mozzarella cheese
½cupCheddar cheese, shredded
½cupfeta cheese, crumbled
¼tspdried parsley leaves
For the crust:
1
Preheat oven to 350°F.
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.
3
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
4
Place one disk of dough on a silicone mat or lightly floured piece of parchment paper. Rolling from center outward, form into a 12-inch round. Using the mat or paper, lift and wrap dough around a floured rolling pin; carefully unroll over a 9-inch pie plate or fluted tart pan.
5
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhanging dough edges to about 1 inch. Fold that inch of dough under to form a rim. Crimp with fingertips and knuckle.
Using a fork, poke holes in the base all over and bake 15 Minutes. Remove from oven.
For the Filling:
6
In medium skillet, heat oil. Add mushrooms and onions; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
7
In a medium bowl, combine milk, spinach, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
8
Stir in mozzarella and cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle feta cheese over top.
9
Bake 40 Minutes or until center is puffed and light golden brown. Cool 10 minutes and serve.
Ingredients
For the crust:
2 ½cupsflour, plus more for rolling
1tspkosher salt
1tspsugar
1cup(2 sticks) cold unsalted butter, cut into pieces
For the Filling:
1tbspvegetable oil
3portabella mushrooms, diced
½Vidalia onion, diced
1cupwhole milk or heavy cream
10ozfrozen chopped spinach, thawed, squeezed to drain
3egg whites
2eggs
½tspkosher salt
Freshly ground pepper to taste
1cupshredded mozzarella cheese
½cupCheddar cheese, shredded
½cupfeta cheese, crumbled
¼tspdried parsley leaves
Directions
For the crust:
1
Preheat oven to 350°F.
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed. If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.
3
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
4
Place one disk of dough on a silicone mat or lightly floured piece of parchment paper. Rolling from center outward, form into a 12-inch round. Using the mat or paper, lift and wrap dough around a floured rolling pin; carefully unroll over a 9-inch pie plate or fluted tart pan.
5
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhanging dough edges to about 1 inch. Fold that inch of dough under to form a rim. Crimp with fingertips and knuckle.
Using a fork, poke holes in the base all over and bake 15 Minutes. Remove from oven.
For the Filling:
6
In medium skillet, heat oil. Add mushrooms and onions; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.
7
In a medium bowl, combine milk, spinach, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.
8
Stir in mozzarella and cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle feta cheese over top.
9
Bake 40 Minutes or until center is puffed and light golden brown. Cool 10 minutes and serve.
