Mushroom Quiche

Hello Dear Friends,

The last recipe of the week is the mushroom quiche, which makes us feel autumn even more. When the weather starts to cool, people tend towards pastries a little more. Cakes, pastries, tarts flash before your eyes :) At least that's how it works for me :)

The dough for this recipe is so practical and delicious that you are unlikely to fail as long as you pay attention to 1-2 key points. The first of these is to keep the dough and the ingredients cold, as quiche dough contains a high percentage of fat. As the dough heats up, it will become opaque and the oil will become more evident (this is also called vomit). When this happens, you will inevitably feel the need to add more flour and its mouth-watering structure will deteriorate. For this reason, it should be prepared in a cold environment as much as possible and in a mixer if possible without touching too much.

Another important point is to rest the dough, for this you must stretch the dough and cool it in the refrigerator for a while. It will also be easier to roll out and process the cold dough. While the dough is cooling, you can prepare the stuffing and leave it to cool.

Love…

Ingredients for Mushroom Quiche Recipe

12 4 cm tart molds or 1 28 cm tart mold

For the dough:

• 300 g flour (3 cups)
• 200 g cold butter (just over 1 cup)
• 2 tea spoon salt
• 2 tablespoons of cold water

For the cream:

• 1 box of cream (200 ml)
• 1 medium egg
• Black pepper
• Salt

For the inside charge:

• Half a pack of mushrooms (200 g)
• 2 tablespoon of olive oil
• 1 cloves of garlic optional

How to Make Mushroom Quiche Recipe

1. Take all the flour into the bowl of your mixer. Attach the dough mixer attachment of the mixer. (Also called butterfly tip in large mixers)
2. Add the salt of the dough and start mixing at low speed. Add the cold butter that you cut into cubes on it in 2-3 cubes gradually. Add 2 tablespoons of ice water and run the mixer first at low speed and then at high speed. If necessary, add 1-2 more tablespoons of ice water and continue mixing.
3. When the dough is ready to be collected by hand, take it to the floured counter and knead it quickly without allowing the dough to heat up.
4. Divide the dough into 4 equal parts and roll it out 4-5 cm wider than the dimensions of the tart mold with the help of a rolling pin.
5. Lay the dough in the greased tart pan and smooth the dough with the edges up. Trim the excess dough into tart size with a knife.
6. Leave the dough (small holes) pierced with a fork to rest in the refrigerator to cool, so that it does not rise.
7. Wash and slice the mushrooms. Bring to the stove with olive oil and sauté on medium heat. Add 1 clove of garlic, chopped if desired, sauté for 1 more minute, turn off the stove and set the stuffing aside.
8. Crack 1 egg into the cream and whisk well. Add salt, pepper and mushrooms and mix.
9. Bake at 180 degrees until the inner mortar thickens and the edges and top of the person are browned.
10. Let it cool on the wire. Take it out of the mold when it comes to room temperature.