Mushroom spinach pie

Ingredients

For 2 people

• 1 1/4 cups all-purpose flour
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, cold and cubed
• 3 tbsp ice water
• 8 oz cremini mushrooms, sliced
• 4 oz yellow onion, finely diced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp minced garlic
• 4 oz baby spinach
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 tbsp all-purpose flour
• 2 large eggs
• 1/2 cup whole-milk ricotta
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp whole milk

Method

1. Make and chill the crustIn a bowl, whisk together the 1 1/4 cups all-purpose flour and 1/2 tsp fine salt. Cut in the cold unsalted butter until the pieces are the size of peas, then drizzle in 3 tbsp ice water and mix just until the dough holds together when squeezed. Form a disk, wrap it, and chill for 30 minutes so the fat firms up and the crust bakes flaky instead of tough.
2. Blind-bake the shellHeat the oven to 400 F. Roll the chilled dough into a 12-inch round and fit it into a 9-inch pie plate, leaving a slight overhang. Prick the bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes, remove the weights and parchment, then bake 5 minutes more until the surface looks dry and lightly set.
3. Brown the mushroomsWhile the shell bakes, heat the olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add the 8 oz sliced cremini mushrooms and cook, stirring occasionally, for about 6 to 8 minutes until their released moisture evaporates and the edges turn deep golden. Browning here keeps the filling flavorful instead of watery.
4. Soften the aromatics and greensAdd the 4 oz finely diced yellow onion to the skillet and cook over medium heat for 3 to 4 minutes until translucent. Stir in the 1 tsp minced garlic, 4 oz baby spinach, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme. Cook just until the spinach wilts, then sprinkle in 1 tbsp flour and stir for 30 seconds to coat the vegetables and help the custard thicken later.
5. Mix the custardIn a medium bowl, whisk the 2 large eggs, 1/2 cup whole-milk ricotta, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, and 2 tbsp whole milk until mostly smooth. Fold in the warm mushroom-spinach mixture. If the vegetables are steaming hot, let them cool for 2 minutes first so the eggs do not scramble in the bowl.
6. Fill and bake the pieSpoon the filling into the pre-baked crust and spread it evenly. Return the pie to the oven and bake at 400 F for 12 minutes, then reduce the oven to 375 F and bake 10 to 12 minutes more, until the center reaches 160 F and the top is lightly browned. The middle should wobble only slightly when the pan is nudged.
7. Rest, slice, and serveSet the pie on a rack and rest for 10 minutes so the custard firms up and the slices hold their shape. Run a knife around the edge if needed, cut into wedges, and serve warm. For the cleanest slices, use a sharp knife and wipe it between cuts. Refrigerate leftovers within 2 hours and reheat slices to 165 F before serving. Do not reuse any raw-meat dredging or batter with this vegetarian pie.