Mushroom Spinach Quiche



  • 200 ml AP flour
  • 50 ml rye flour
  • ¼ tsp baking soda
  • 1 tsp sugar (to taste)
  • 50 g cold butter (cut into small cubes)
  • ½-1 tsp salt (to taste)
  • 1/3 tsp ground black pepper (to taste)
  • Pinch of nutmeg
  • 200 ml cream cheese (curd cheese)
  • 1-2 tbsp milk
  • In a medium bowl combine the flour, baking soda, salt, sugar and pepper. Rub the butter into the flour mixture until it resembles the breadcrumbs (better to pulse in a food processor). Add the cream cheese and milk to bring mixture together.
  • Knead lightly to form dough. On a lightly floured surface, roll dough into an 11-inch circle. Fit into a 9-inch round tart pan (or spring form pan), pressing dough into corners. Transfer to freezer to chill for 20 minutes.

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