Quiche Qrave (Spinach, Artichoke, Goat Cheese, and Mushroom Quiche!)

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Although I’m a little late to the blogging scene, I figured I start out at the beginning… After a perilous stretch in the airport (nearly a week of full days, although I sleep at home), I arrived on campus, recuperated for a few days and walked in class on Monday, January 13, ready to get to work. David quickly brought me up to speed with Pastry Dough 101, and that day I made my first successful pastry dough. I say successful because I was able to form it to the pan with very little angst (little did I know the horrors that would befall me in the upcoming week). However, my pastry was a little too moist and had the consistency close to cookie dough. Needless to say, I was pleasantly shocked at the workable dough a solid amount of chilling time could produce. The smooth sailing continued on through pre-baking, and before I knew it, I had a lovely crust in my pie dish. Next came the filling. My idea for a filling sprung from a craving I was experiencing that Monday afternoon. After a bit of Internet surfing, Qraving Quiche (if one can forgive the lousy forced alliteration) was born. It was a delightful combination of spinach, artichoke, mushroom, onion, goat cheese, and egg that came together quickly and simply. All I did sauté the ingredients, mix them together directly in the pie, bake it all for the exact time listed on the recipe and voilá: a beautiful pie complete. My first pie was an overwhelming victory in my book; it was almost completely finished by the end of tasting (and the last piece served as a super midnight snack). Although some may consider my quiche a cheating spin off the traditional double crust creation, I like to think that I was easing myself into the kitchen, rather than diving headfirst into the treacherous waters of potentially fallen crusts and confidence. Week 1 (but actually 2): success.

Spinach, Artichoke, Goat Cheese, and Mushroom Quiche

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-10
  • Difficulty: easy
  • Recipe type: appetizer or entree


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 teaspoon granulated sugar
  • 8 tablespoons cold unsalted butter (1 stick), cut into small pieces
  • 4 to 5 tablespoons ice water
  • 10 ounces frozen spinach
  • 1 cup mushroom, sliced
  • 1 cup artichoke heart, chopped
  • 1/2 teaspoon olive oil
  • 1/2 cup goat cheese
  • 2 teaspoons garlic, minced
  • 1/2 medium onion, chopped
  • 4 eggs
  • salt
  • pepper
  • nonstick cooking spray


  1. Crust (although the original recipe for this concoction is crustless, I found the crust to be a nice, flaky accompaniment to the other flavors present):
  2. 1. Combine the flour, salt, and sugar in a bowl
  3. 2. Cut the butter into small pieces, and then add to the flour bowl
  4. 3. Using your fingers, gradually work butter into mixture until the blend is in pea-sized clusters
  5. 4. Add the ice water tablespoon at a time, mixing in thoroughly, until the mixture is just forming together (avoid overworking dough)
  6. 5. Form the dough into a flat disk and cover in plastic wrap. Chill for at least 30 minutes.
  7. 6. After chilling, flour surface and roll out dough until large enough to fit baking dish.
  8. 7. Carefully transfer dough to dish, pressing firmly on all sides.
  9. 8. Transfer pie to freezer to chill for 20 minutes.
  10. 9. After chilling, brush pie shell with egg whites, cover with aluminum foil and pie weights (or in my case, dried garbanzo beans), and bake in oven for 12 minutes at 375-400 degrees
  11. 10. Let cool completely.
  12. Filling:
  13. 1. Saute mushrooms, onions, in olive oil with garlic.
  14. 2. Add spinach, and cook until liquid has reduced.
  15. 3. Transfer entire mixture to cooled pie shell, adding eggs and goat cheese.
  16. 4. Mix thoroughly, and smooth surface of pie.
  17. 5. Bake in oven for 45 minutes at 375.

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