Quiche Recipe

Ingredients:

• 1 tablespoon black tea powder
• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 cups whole milk
• 1 cup grated cheddar cheese
• 1 onion, finely chopped
• 2 cups chopped spinach
• 1/2 cup sliced mushrooms
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)

Instructions:

Prepare the Crust:

• Pulse the flour, butter, salt, and black tea powder in a food processor until the mixture resembles coarse meal.
• Add 3-4 tablespoons of ice water gradually, pulsing until the dough just comes together. Be careful not to overmix.
• Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

Prepare the Filling:

• Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan, pressing gently into the bottom and up the sides. Trim the excess dough.
• Prick the bottom of the crust with a fork and line it with parchment paper and pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Allow the crust to cool.

Prepare the Custard:

• Brew the black tea powder in 1 cup of hot milk. Allow the tea to steep for 3-4 minutes, then remove the tea leaves or strain the liquid. Set aside to cool slightly.
• In a large bowl, whisk together the eggs, remaining milk, cheese, onion, spinach, mushrooms, thyme, pepper, and nutmeg. Stir in the cooled black tea-infused milk.

Assemble and Bake the Quiche:

• Pour the custard mixture into the prepared crust. Bake for 35-45 minutes, or until the filling is set and the top is golden brown.

Serve:

• Allow the quiche to cool for a few minutes before serving. Cut into slices and enjoy warm or at room temperature.
• Your Quiche with a subtle black tea flavor is ready to be enjoyed, perfect for a brunch or light dinner.