Spinach and mushroom quiche

To make the dough, mix 250g of whole wheat flour, 110g of water, 50g of EVOO and 5g of salt. The mixture should be homogeneous and not stick together.

Stretch the dough well with a rolling pin and place it in the mold in which we have previously put parchment paper. Prick the dough with a fork to prevent it from rising.

We put the dough in the oven at 180 ° about 20 minutes (although it may need more, supervise without being careless so it does not burn). It has to harden and become crispy.

While the dough is baking, prepare the filling. Chop and sauté an onion, a can of mushrooms and the spinach (in that order) and add salt and pepper.

When the filling is ready, add a brick of liquid cream and mix well.

Distribute the filling in the mold and put some grated cheese and goat cheese roll on top. Bake for a few minutes until the cheese begins to melt.

Our quiche is ready!