Healthy Spinach Mushroom Quiche - cooking recipe

Ingredients

crust
3/4 cup whole wheat flour
1/4 cup flour
1/4 teaspoon salt
1 tablespoon flax seed meal
3 tablespoons water
1 tablespoon canola oil
3 -4 tablespoons ice water
filling
1/2 cup onion, chopped
1 1/2 teaspoons garlic, minced
1/2 teaspoon olive oil
1 cup spinach, frozen (then thawed)
3/4 cup mushroom, sliced
4 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon red pepper flakes
1/4 cup cheddar cheese, grated

Preparation

crust:.
put mug of water with ice in fridge first to get nice and cold.
mix flours and salt.
in a 1/3 cup measuring cup i added the 1 tablespoon flax, 3 tablespoons water then topped off with the canola oil. mix
cut it in with a pastry cutter or knife, until pea size chunks occur.
then 1 tablespoon at a time of the iced water, fluff in with a fork until it looks moistened and all starts forming some nice little golf balls. about 3.
gather into a ball.
on floured surface roll out into circle big enuf for your pie dish. 9 inch i think.
roll around rolling pin then roll out on top of pie dish.
prick with fork.
cover loosely with foil.
bake at 450 for 7-8 minutes.
reduce heat to 350 after crust is done.
for stuffing.
saute onion, garlic til translucent and a little caramelizing.
thaw spinach(i microwaved) squeeze out water.
either saute shrooms with onion, or i steamed via microwave(covered bowl in microwave for 1-2 minutes).
add spinach and steamed shrooms.
mix.
spread into pie dish.
mix eggs, salt pepper spices milk in a bowl. dump into pie plate, gently mix.
sprinkle with the cheese.
bake at 350 for about 30-40 minutes.