Everyone loves quiche. Really, they do. It’s pie, but it’s also savory.
I LOVE to MAKE quiche simply for the fact that pie crust is one of my specialities, I can be as creative as I want (or not want) to be in my fillings, it always tastes great, and it’s a fantastic gift for friends and neighbors…and whomever you enjoy gifting. I also kinda love it because a proper tomato spinach quiche was one of the first things my mom taught me to bake on my own in the kitchen. I love her, that woman. And, Valerie, showed me how to perfect my pie crust! Oh, there are so many wonderful memories wrapped up in this simple savory pie experience – so let’s move forward, review the recipe, get down to it, and EAT!
Creamy Rustic Mushroom Tapenade Quiche
Creamy Rustic Mushroom Tapenade Quiche
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle. Transfer to a pie plate and flute the edges.
Filling:
8 oz. cream cheese, softened
2 cups mushroom olive tapenade (homemade or store-bought)
5 large eggs
sea salt and pepper
12 oz. rosemary Bellavetano cheese, cut into chunks
Whip the cream cheese in the food processor until smooth and loose. Add the tapenade and pulse until well combined.
Add the eggs and salt and pepper and pulse again until smooth.
Transfer to the prepared pie crust.
Stir in the chunks of rosemary scented cheese.
Bake on a cookie sheet for 45 minutes, or so, until the edges are golden brown and the top cheese is nice and bubbly.
Chill for several hours or overnight before slicing and serving.
