Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mushrooms quiche. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mushrooms quiche is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Mushrooms quiche is something that I have loved my entire life. They’re fine and they look fantastic.
Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal! Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mushrooms quiche using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mushrooms quiche:
- Make ready Dough
- Take 200 grams flour
- Get 90 grams butter
- Prepare 70 ml cold water
- Make ready 1 tsp salt
- Make ready stuffing
- Take 125 grams champignon mushrooms
- Take 1 tbsp olive oil
- Prepare 100 grams bacon
- Make ready 50 grams boiled peas
- Make ready 1 small onion, chopped
- Make ready 30 ml white wine
- Get 3 eggs
- Make ready 100 ml sour cream
- Prepare pepper
- Take salt
- Make ready 1 tsp rusk
- Get 60 grams hard cheese
Stir in the milk, eggs, savory, salt and cayenne until blended. In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender. In a bowl, combine the cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended.
Instructions to make Mushrooms quiche:
- We mix the flour with the butter(cut in chunks) until we have a crumbly mixture. Gradually we add the water,in which initially we have disolved the salt.
- We make the dough as a ball and we cover it with a plastic foil.then we put it in the freezer for minimum 30 minutes.
- We cut the mushrooms in thin slices,we heat the oil and we add the onion. We let it stir for like a minute and then we add the mushrooms. We let them for about 1 minute and add the wine, the salt and the pepper.
- Meanwhile we cut the bacon in little cubical shapes and we fry it for 2-3 minutes. We let the mushrooms until all the wine is evaporated.
- We mix the egss with the sour cream and the shredded hard cheese. Then we add the mushrooms, the bacon,the boiled pease and salt and pepper.
- We roll the dough until we obtain a 6mm sheet. We put the rolled dough in a buttered pan sprinkled with rusk. The dough must cover the internal walls of the pan.
- We stick the dough with a fork and then we pour in the filling. We bring the margins of the dough through the center of the pan and we squeeze it between our fingers.
- We cook it in the preheated oven at 180°F Celsius for 35 minutes or until it's browned.
This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch. The receipt for mushroom quiche does not list cream in the list of ingredients, but it is required in the instructions!
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