Ingredients:
- For the short pastry:
- 200 grams all-purpose flour
- 100 grams butter
- 30 grams cold water
- 5 grams salt
- For the filling:
- 50 grams shiitake mushrooms
- 50 grams white fungus
- 50 grams Portobello mushrooms
- 50 grams French mushrooms
- 100 grams bacon
- 20 grams Gruyère cheese
- 2 medium eggs
- 1 medium yellow onion
- 1 cup heavy cream
- 1 teaspoon thyme leaves
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch ground nutmeg
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
- Make short pastry: In a food processor, add flour and salt. Add butter when the consistency resembles a coarse grain. Add cold water gradually. Shape dough into a disc, wrap in plastic wrap, and refrigerate for 15-20 minutes.
- Preheat oven: Preheat oven to 220°C (425°F).
- Prepare pastry: Roll out pastry on a floured surface to a 12-inch circle. Place in a 9-inch pie dish. Prick the bottom with a fork. Bake for 15 minutes with pie weights or dried beans. Remove weights and bake for 5 more minutes.
- Sauté vegetables: Over medium heat, melt butter in a saucepan. Add onion and sauté until fragrant. Add mushrooms, salt, and pepper. Cook until mushrooms release their liquid.
- Make filling: In a bowl, beat cream, eggs, salt, pepper, and nutmeg. Add mushroom mixture and grated Parmesan cheese (if using).
- Assemble quiche: Pour filling into pre-baked pastry crust. Top with additional grated Parmesan cheese and chopped parsley (if using).
- Bake: Bake for 25 minutes, or until the quiche is set and golden brown.
- Serve: Let cool slightly before serving.
Optional additions:
- For extra flavor: Add a pinch of red pepper flakes or cayenne pepper to the filling.
- For a smoky flavor: Add a teaspoon of smoked paprika to the filling.
- For a tangy kick: Add a tablespoon of lemon juice or orange zest to the filling.
- For additional vegetables: Add diced spinach or asparagus to the filling.
Enjoy your delicious and flavorful Mushroom Quiche!
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