Recipe: Appetizing Mushrooms quiche

Mushrooms quiche. Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots. 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 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.

Add savory flavor to this classic brunch dish. Thomas Keller's Over-the-Top Mushroom Quiche recipe combines silky egg custard with sautéed mushrooms and cheese—and rises several dramatic inches. I think a mushroom quiche is a great make-ahead dish. You can have Mushrooms quiche using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mushrooms quiche

1. You need of Dough.
2. You need 200 grams of flour.
3. You need 90 grams of butter.
4. You need 70 ml of cold water.
5. It's 1 tsp of salt.
6. You need of stuffing.
7. It's 125 grams of champignon mushrooms.
8. It's 1 tbsp of olive oil.
9. You need 100 grams of bacon.
10. You need 50 grams of boiled peas.
11. Prepare 1 small of onion, chopped.
12. You need 30 ml of white wine.
13. It's 3 of eggs.
14. You need 100 ml of sour cream.
15. It's of pepper.
16. It's of salt.
17. You need 1 tsp of rusk.
18. You need 60 grams of hard cheese.

Mushrooms - I have used white button mushrooms today, and yet any mushroom would work wonderfully. 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. My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one.

Mushrooms quiche step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. We cook it in the preheated oven at 180°F Celsius for 35 minutes or until it's browned..

This was my first try at making quiche and I really liked it. Browning the mushrooms is an important step in preparing this vegetable quiche, as is wilting the spinach. We need to get as much water out of the vegetables as possible or the quiche will be watery. I generally use only fresh mushrooms in cooking, but the idea here was for a quiche that is quick to prepare, using ingredients you have in your pantry. Find heaps of mushroom quiche recipes for a savoury brunch or midweek supper.