Quiche jellied pie

Ingredients:

Crumbly pie dough

• 2 and 1/4 cups of premium flour, plus extra for work
• 165 g unsalted butter, diced
• 1 tbsp. sugar
• 1 teaspoon coarse salt
• 6 - 8 tablespoons of ice water

Kish

• 1 tbsp. l. rapeseed oil (canola)
• 2 cups small mushrooms, thinly sliced
• 1.5 cups mixed vegetables, such as fresh spinach leaves, blanched broccoli, and asparagus
• 6 large eggs, lightly beaten
• 1 and 1/4 cups light cream
• 1 tbsp chopped fresh parsley
• 2 tsp chopped fresh thyme
• 1/4 tsp ground nutmeg
• 1/4 teaspoon coarse salt
• 5-6 turns of the black pepper mill
• 0.5 cups grated Gruyere
• 1/4 cup grated white cheddar
• 1/4 tbsp. grated parmesan
• Special equipment: pie pan with a diameter of 22 cm.

Preparation:

1. Crumbly pie dough:
   
   Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter is pea-sized. Add the ice water, 1 tablespoon at a time, and pulse until the dough just begins to stick to the sides of the processor.
2. Turn the dough out onto a work surface and press it into a ball, kneading it once or twice if it's unraveling. Divide the dough in half, wrap one portion in plastic wrap, and refrigerate for 1 hour before rolling. This recipe makes a double batch of dough; if you're using only one half, wrap the other half in two layers of plastic wrap, place it in a zip-lock bag, and freeze for later use.
3. Preheat oven to 175°C.
4. On a well-floured surface, using a well-floured rolling pin, roll the pie dough into a 22-25 cm diameter circle. Flour the rolling pin as needed to prevent the dough from sticking; if the dough continues to stick while rolling, refrigerate it to firm up before continuing. Using a large, flat spatula, transfer the dough to a 22 cm diameter pie pan and press it into the pan with a fork.
5. Place a sheet of parchment paper or foil over the dough in the pan and fill it with pie weights, dry rice, or beans. Bake until the edges are light golden brown, about 25 minutes. Leave the crust to cool, but leave the oven on.
6. Kish:
   
   While the quiche crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook, stirring occasionally, until golden brown and cooked through, about 10 minutes. Then stir in the vegetable mixture to evaporate the excess water and sauté the spinach leaves. Remove from heat.
7. In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt, and black pepper and lightly whisk. Sprinkle the crust with half the Gruyere, Cheddar, and Parmesan, then top with the vegetable mixture and sprinkle with the remaining cheese. Pour the egg mixture over the filling and bake until set, about 35 minutes.
8. Cool for 15 minutes, then cut into wedges and serve.
   
   

   Freezing Tips

   
   This recipe makes a double batch of dough; if you're only using half, wrap the other half in two layers of plastic wrap, place it in a zip-lock plastic bag, and freeze for later use.