Vegetarian spinach quiche with mushrooms and cherry tomatoes recipe

Form a volcano with the amount of flour in a bowl or on a clean, flat surface. Add half a teaspoon of salt.

Add the cubed and cold butter. Mix until a sandy mixture is formed.

Beat the egg with the water and fold it into the mixture until it is integrated and forms a thick, lump-free dough. Wrap in cling film and refrigerate for 30 minutes.

Prepare a sauté with the vegetables. Finely chop the onion, slice the mushrooms and halve the cherry tomatoes.

Clean the spinach and remove the stems.

Sauté the onion and add the mushrooms until soft.

Add the tomatoes and spinach and sauté until reduced. Season with salt and pepper. Set aside.

In a bowl, crack the eggs and beat until all the ingredients are combined. Add the cream and milk and continue beating until combined.

Add the salt, pepper and nutmeg and add salt and pepper to taste.

Stir in the cheese and sautéed vegetables and mix gently until evenly distributed. Set aside.

Roll out the dough with a rolling pin. Place in the tart pan and press to fill well.

Trim excess dough with a small knife and place the tart pan with the dough in the freezer. Freeze for 40 minutes.

Spoon the filling into the tart tin and spread out. Bake at 180° C for 45 minutes or until golden brown and firm.