Low-Sodium Vegetable Quiche with Banana

Instructions

1. 1

   Prepare the pie crust

   • In a food processor, pulse the whole wheat flour and 1/2 tsp salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
   • Add ice water, 1 tablespoon at a time, pulsing just until the dough comes together. Do not overmix.
   • Form the dough into a disk, wrap it tightly, and chill in the refrigerator for at least 30 minutes.
2. 2

   Blind bake the crust

   • Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5 minutes, until the bottom is lightly golden. Set aside.
3. 3

   Sauté the vegetables

   • While the crust bakes, heat olive oil in a large skillet over medium heat.
   • Add the chopped onion and cook until softened, about 4-5 minutes.
   • Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
   • Add the spinach in batches, stirring until it wilts completely. Cook for another 2 minutes to evaporate any excess liquid. Squeeze out any remaining moisture and remove from heat.
4. 4

   Assemble and bake the quiche

   • Spread the cooked vegetable mixture evenly over the bottom of the pre-baked pie crust. Sprinkle the shredded Gruyère cheese over the vegetables.
   • In a large bowl, whisk together the eggs, whole milk, 1/2 tsp salt, pepper, and nutmeg until smooth.
   • Carefully pour the egg mixture over the cheese and vegetables in the pie crust.
   • Bake for 30-35 minutes, or until the center is just set and has a slight wobble. The internal temperature should reach 160°F (71°C).
   • Let the quiche cool on a wire rack for at least 15 minutes before slicing. This helps it set properly and makes for cleaner slices.