Quiche with mushrooms and spinach recipe with photos step by step

Ingredients

	Dough
	Cool water — 6 tbsp .lozhkek
	Vegetable oil — 4 tbsp .spoons
	Flour — 6 tablespoons
	Salt — to taste
	Filling
	Champignons — 1 pack.
	Spinach — 1 pack.
	Sunflower oil — 2 tbsp .spoons
	Salt — to taste
	Allspice — to taste
	Fill
	Eggs — 3 pcs.
	Cream — 100 g
	Salt — to taste

And let’s cook today a hearty and fragrant open pie with mushrooms and spinach under a delicious filling. It looks very appetizing, thanks to its ruddy crust, and the smell!!! Try it yourself.

4 art .spoons Vegetable oil

6 tablespoons Flour

Salt to taste

Filling

1 pack. Champignons

1 pack. Spinach

2 art .spoons Sunflower oil

Salt to taste

to taste, Allspice

Fill

3 pieces of eggs

100 g Cream

Salt to taste

How to cook Quiche with mushrooms and spinach

Delicious and fragrant are open pies, we often call them kishi, the principle of their preparation is great, as well as a huge number of their recipes. Open pies are prepared in various fillings — with chicken, mushrooms, egg and sorrel, or spinach. One thing unites all recipes — egg-cream filling. Today we will prepare an unusual dough for kish. Therefore, shall we begin?

Step-by-step recipe

1.	Prepare the necessary ingredients.
2.	Prepare the dough. In a bowl, combine cold water and a little vegetable.
3.	In a bowl, sift the flour.
4.	Knead the soft plastic dough and put it under a napkin.
5.	Wash the mushrooms and chop them.
6.	Fry the mushrooms.
7.	Spinach will be cleaned and washed and dried.
8.	Put the spinach in a frying pan with mushrooms.
9.	Beat the eggs into a bowl and add salt.
10.	Add the cream and mix thoroughly. The fill is also ready.
11.	Let’s add salt and pepper to the filling, it’s ready.
12.	We lubricate the baking dish with oil, distribute the dough with the fingers over the entire form, make the sides, prick the dough with a fork.
13.	We put the filling in the form.
14.	Fill the filling with a creamy egg mixture. Bake in a preheated oven at a temperature of about 110 degrees for 40 minutes. Cool, cut and serve to the table. Bon Appetit!

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