Quiche. An easy way to process your leftover vegetables into a delicious dish. But in this dish, delicious mushrooms play the main role. This time of year there are again chanterelles, porcini mushrooms and all kinds of other tasty mushrooms. By the way, did you know that another name for the chanterelle is "chanterelle"? This fungus has a good long shelf life and can even be frozen when cleaned. Unfortunately, it is a vulnerable species and is a lot less common than before. There are now trays with delicious mushroom combinations in the supermarket and we are going to make this mushroom quiche with them. mushroom quiche cheese
And this is how you make the Mushroom Quiche:
-To start with, it is important that you first clean the mushrooms thoroughly before preparing them. Be sure to wipe them gently with a special mushroom brush. If you have chosen mushrooms, you can choose to cut them into quarters, while leaving the mushrooms whole. It is interesting to note that the mushrooms shrink significantly during baking, giving them a very different texture.
-Put some olive oil in a frying pan and add the chopped onion first. Fry it until translucent and then add the mushrooms. Fry it gently for a few minutes.
- Grease a quiche tin and then put the puff pastry in it. I always buy a roll from the fresh produce department, which I like better than working with those little squares from the freezer compartment.
-In a bowl, first scoop the cream cheese with the persillade and stir it, then add the crème frache and then the eggs. Beat it all into a smooth sauce. Season with some salt and pepper.
- Spoon the mushroom mix into the quiche tin and sprinkle the goat cheese balls on top with some French herbs and then pour the sauce over it. Make sure it is evenly distributed over the entire quiche.
-Place in the oven at 200 degrees for about 45 minutes.
Mushroom quiche
Finally, when the quiche is ready, remove it from the oven. Let it cool for a while, then take a large plate and place it upside down on the quiche. Turn the plate over so that the quiche “falls” out of its shape. Place another large plate on top and tip it over. This way you have a perfect quiche and you can cut it.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Mushroom quiche
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Ingredients:
- 2 boxes mushroom mix
- 1 box chestnut mushrooms
- goat cheese balls from Bettine
- french spice mix
- 2 white onions
- 3 eggs
- 3 el cream cheese
- 2 el Persillade (spice mix)
- 125 ml sour cream
- olive oil
- peper
- salt
- 1 role puff pastry
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First clean the mushrooms, gently wipe them with a mushroom brush. You can cut the chestnut mushrooms into quarters, just leave the mushrooms whole. They shrink a lot when you bake them.
- Put some olive oil in a frying pan and add the chopped onion first. Fry it until translucent and then add the mushrooms. Fry it gently for a few minutes.
- Grease a quiche mold and then place the puff pastry in it. I always buy a roll from the fresh produce department, which I like better than working with those little squares from the freezer compartment.
- In a bowl, first scoop the cream cheese with the persillade and stir it, then add the crème frache and then the eggs. Beat it all into a smooth sauce. Season with some salt and pepper.
- Spoon the mushroom mix into the quiche tin and sprinkle the goat cheese balls on top with some French herbs and then pour the sauce over it. Make sure it is evenly distributed over the entire quiche.
- Place in the oven at 200 degrees for about 45 minutes.
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mushroom quiche cheese
Vegetarian and very tasty!