| Time | Servings | Difficulty |
|---|---|---|
| 00:55 | 6 | Easy |
Introduction
The mushroom quiche is composed of a shortcrust pastry, a mushroom quiche maker and pan-fried mushrooms with garlic and parsley. It’s super simple and really reserved for mushroom lovers.
For this recipe I used:
- A pie dish with a removable bottom (24cm in diameter)
The extra thing:
- Using different varieties of mushrooms
- Serve with a salad
Ingredients
| 200 g of shortcrust pastry | |
|
Quiche maker
|
|
| 250 g Paris mushrooms | |
| 300 g heavy cream | |
| 4 egg | |
| 1 tsp olive oil | |
| 1 tsp of grated Parmesan | |
| 1 tbsp breadcrumbs | |
|
Fried mushrooms
|
|
| 250 g Paris mushrooms | |
| 2 tbsp olive oil | |
| 2 cloves of garlic | |
| 1 tbsp of parsley |
Instructions
|
1
|
Preheat the oven to 200 ° C.
|
|
2
|
Slice all the mushrooms and reserve half of them.
Heat a pan with 1/3 of the olive oil and pour in the mushrooms. |
|
3
|
Bring to high heat for about 5 minutes.
Let cool. |
|
4
|
In a blender add the mushrooms, cream, eggs, Parmesan, breadcrumbs, salt and pepper.
Mix to obtain a homogeneous device. |
|
5
|
Line the shortcrust pastry in the tart mold and pour the mushroom quiche apparatus. Bake for 35mn. |
|
6
|
Peel and chop the garlic.
Pour the remaining olive oil in a pan over medium heat. Add the garlic, parsley and mushrooms. Bring to high heat. |
|
7
|
When the mushrooms are cooked, set aside.
Remove the quiche from the oven and place the pan-fried mushrooms on top. Serve without wait. |
