Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, mushrooms quiche. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots. Mushrooms seem to be in the same category as onions, its just one of those toppings that people either love or hate, there's no real in-between. Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, gruyere cheese and creamy quiche filling.
Mushrooms quiche is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mushrooms quiche is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have mushrooms quiche using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mushrooms quiche:
- Take Dough
- Prepare 200 grams flour
- Prepare 90 grams butter
- Take 70 ml cold water
- Get 1 tsp salt
- Get stuffing
- Take 125 grams champignon mushrooms
- Make ready 1 tbsp olive oil
- Take 100 grams bacon
- Take 50 grams boiled peas
- Prepare 1 small onion, chopped
- Prepare 30 ml white wine
- Make ready 3 eggs
- Get 100 ml sour cream
- Prepare pepper
- Prepare salt
- Prepare 1 tsp rusk
- Take 60 grams hard cheese
Thomas Keller's Over-the-Top Mushroom Quiche recipe combines silky egg custard with sautéed mushrooms and cheese—and rises several dramatic inches. This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast - perfect if you love French cuisine. An easy crustless mushroom quiche with perfect custard texture and nice rich flavor.
Steps 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.
Any of your family's favorite cheeses can be used in place of the Cheddar cheese in this vegetable-filled quiche. A simple, easy to make crustless quiche that is loaded up with mushrooms! Plus tons of tips & tricks for making the perfect quiche! Creamy, mushroom-studded filling atop a layer of sharp cheddar cheese, inside a savory cheese crust. Mushroom lovers, meet your new favorite quiche.
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