Spinach Mushroom Quiche

Ingredients

Fillings:

• 1 Tablespoon olive oil
• 6 ounces fresh spinach leaves
• 8 ounces sliced white mushrooms
• Salt and pepper
• 6 eggs
• 3 ounces crumbled feta cheese
• 1 cup shredded mozzarella cheese

Crust:

• 2 cups plain flour
• 150g butter, chilled, chopped
• 1 egg yolk
• 1/4 cup water, chilled

Directions

To make the crust:

1. Place flour and butter in a food processor or mix them together using electric dough mixer. Process until mixture resembles fine breadcrumbs. 
2. Add egg yolk and chilled water. Process until dough just comes together. 
3. Turn on to a lightly floured surface. Knead until smooth. 
4. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap. Refrigerate for 30 minutes.
5. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
6. Roll out pastry between 2 sheets of baking paper until 3mm thick.
7. Using a round pastry cutter (and since I don't have one, I used a round glass to cut the dough) , cut 24 rounds from pastry. 
8. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
9. During the waiting time, reheat oven to 350°F.  Preheat it for 30 minutes.
10. Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden. Set aside.

To make the fillings:

1. Meanwhile, in a medium skillet heat the olive oil and sauté fresh spinach leaves and sliced mushrooms for 4 to 6 minutes, or until mushrooms have browned and spinach has “melted.”
2. In a mixing bowl, whisk the eggs with the feta crumbled.
3. Gently add the sautéed mushrooms and spinach to the prepade crust pan. Then pour the egg-feta mixture over the top.
4. Place the quiche into the preheated oven and cook for 30 minutes. 
5. Remove from oven, add the shredded mozzarella to the top and return to the oven for 5 to 10 minutes, or until cheese has melted. Then serve