Ingredients:

For the crust:

• All-purpose flour – 1 ½ cups (Maida)

• Cold butter – 100g (Makkhan)

• Salt – ½ tsp (Namak)

• Cold water – 3–4 tbsp (Pani)

For the filling:

• Oyster mushrooms – 200g (Dhingri / Mushroom), sliced

• Onion – 1 medium (Pyaz), finely chopped

• Garlic – 2 cloves (Lahsun), minced

• Spinach – 1 cup (Palak), chopped (optional, for extra flavor)

• Eggs – 3 (Anda)

• Milk – ½ cup (Doodh)

• Fresh cream – ½ cup (Malai)

• Cheese – 1 cup grated (Cheddar/Mozzarella/Processed)

• Black pepper powder – 1 tsp (Kali Mirch)

• Nutmeg – a pinch (Jaiphal, optional)

• Salt – to taste (Namak). Olive oil / butter – 1 tbsp

Method:

1. Prepare the crust:

• In a bowl, mix flour + salt. Add cold butter cubes.

• Rub with fingertips until mixture looks like breadcrumbs.

• Add cold water little by little to form a dough.

• Wrap in cling film, refrigerate for 30 minutes.

• Roll out and line a greased pie tin. Prick with fork.

• Pre-bake (blind bake) at 180°C for 12–15 mins.

2. Prepare the filling:

• Heat oil/butter in a pan.

• Add onions + garlic, sauté until soft.

• Add mushrooms, cook until moisture evaporates.

• Add spinach (if using), stir for 2 mins. Remove from heat.

• In a bowl, whisk eggs, milk, and cream. Add salt, pepper, nutmeg.

3. Assemble the quiche:

• Spread mushroom-spinach mixture evenly over the baked crust.

• Sprinkle half the cheese.

• Pour the egg-cream mixture over it.

• Top with remaining cheese.

4. Bake:

• Bake at 180°C for 30–35 minutes until golden brown and set. Let cool slightly before slicing.

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