Roasted Bell Pepper and Spinach Mushroom Quiche- Mission Toscano

This was something that I had already tried long back and I make Spinach and mushroom quiche pretty often......and it sells like crazy at home.....Freshly baked quiche at home....then I guarantee it will vanish within few minutes.

The difference between the quiche I make and the one I learnt at Toscano was the base.....the one I make is very light and crispy...the Toscano one is little thick and soft.Roasted bell pepper quiche is a must try......and Spinach and mushroom is an amazing combination for quiche.  

Okay ...I have tried 3 out of 4 'Mission Toscano' recipes....I am dreading the last one....

Ingredients
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For Quiche Crust

• 130grams Flour
• 30 grams Butter,softened
• 1 egg
• 7grams Salt
• Cold water as required

For Cream Sauce

• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 200 grams cheese (grated)

For Roasted bell pepper filling

• 3 Bell peppers(green,red and yellow)
• 1 small Onion ,chopped
• 5 cloves Garlic ,crushed
• 1tsp Chilli flakes,optional
• Salt to taste
• Pepper to taste
• 2 tbsp Butter

For Spinach Mushroom filling

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small Onion,chopped
• 5 cloves Garlic, crushed
• Salt to taste
• Pepper to taste
• 2 tsp Chilli flakes
• 2 tbsp Butter

Method for Crust

1. In a bowl combine flour, egg,salt and butter. Add enough cold water to make a soft dough.
2. Wrap with clingfilm and let it rest in the refrigerator for 45 minutes.
3. After resting the dough,roll out the dough to fit a pie dish or loose bottom pie dish. I used one 7 inch and two 5 inch loose bottom pie dish.Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
4. Preheat oven at 180 degree C.
5. Place a baking paper or aluminium foil on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes
6.  Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for10 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

Method for cream sauce

1. In a bowl combine cream,eggs,salt, pepper ,chilli flakes and 100grams cheese.Keep aside.

Method for Bell pepper filling

1. Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.
2. Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Slice the bell peppers lengthwise.
3. Place a pan on medium flame, melt butter,add onion and saute for few minutes and add garlic and saute for a minute ,now add the roasted bell pepper,season with salt pepper and chilli flakes and saute for two minutes.Take off the flame and let it cool completely.

Method for spinach mushroom filling

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 2tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute.
3.  Add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates.Take off the flame.Let it cool completely.

Assemble the Quiche

1. Place the filling inside the baked pie crust and fill with cream sauce.
2. Sprinkle grated cheese on top and bake in preheated oven 180 degree C for 45 minutes or till the quiche is set and the top has browned slightly.
3. Remove from oven and let it rest for few minutes.Serve warm.