Portobello Mushroom Quiche

Portobello Mushroom Relish

Portobello Mushroom Relish

8 oz. $9.95

  • Moderate
  • 1.75 Hours
  • Serves 4-6


  • 2 cups flour
  • 1 teaspoon kosher salt
  • 1 cup (8 ounces) cold unsalted butter, cut into small pieces
  • ¼ cup cold water
  • 1 tablespoon unsalted butter
  • 1 cup diced onions
  • 1 teaspoon Kosher salt
  • 1 jar American Spoon Portobello Mushroom Relish
  • 4 cups spinach (packed)
  • 2 ½ cups (8 ounces) grated Gruyere
  • 1 ½ cups heavy cream
  • ¾ cup whole milk
  • 3 whole eggs
  • 2 egg yolks


  • 1. Combine the flour and salt in the bowl of your stand mixer, mix and add the butter a few pieces at a time. When all the butter is added, increase the speed to medium and mix for about a minute. With the mixer on low, add about half of the water and mix until it is incorporated. When the dough comes together it should feel smooth, not sticky to the touch. If the dough still seems a little dry add the remaining water. Remove from the mixer and press into a disk. Wrap in plastic and refrigerate for at least an hour or overnight.
  • 2. Pre-heat your oven to 325 degrees. Place chilled dough between two pieces of parchment paper and roll out to about ¼ to 1/8th inch thick. Remove the top layer of parchment paper and invert the dough over the tart pan, pressing the dough into the pan. Trim the excess dough and fold it over to form the top of the crust. Line the tart shell with one of the pieces of parchment and fill it with pie weights, or dried beans. Place the crust in the oven and bake for 35-40 minutes, until the shell is starting to brown. Remove from the oven and cool.
  • 3. While the crust is cooling prepare the filling. Heat a sauté pan over medium heat. Add butter, the diced onion, and salt. Cook the mixture until the onions are translucent, about three minutes. Add the jar of Portobello Mushroom Relish and cook until the Relish reduces slightly, about another minute. Add the spinach and cook until the spinach is just wilted, no more than a minute. Remove the filling from the heat and chill. Once cool, mix with the grated Gruyere. Spread the filling evenly over the tart crust. Place all the custard ingredients in a bowl and whisk to combine. Pour the custard into the shell. Place the quiche on a baking sheet and bake until the custard is set, about 35-40 minutes.
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