Mushroom Quiche Recipe
Indulge in the delightful flavors of a Mushroom Quiche, a classic French dish perfect for lunch or brunch. With its flaky crust and rich, savory filling, this quiche is sure to impress your family and friends. The combination of mushrooms, shallots, and Parmesan cheese creates a harmonious blend of taste and texture, making every bite a culinary delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 cup |
| Salt | 1 pinch |
| Unsalted Butter (cold) | 3 tablespoons |
| Grated Parmesan Cheese | 1/3 cup |
| Chilled Water | 2 tablespoons |
| Whole Eggs | 3 (beaten, with 1 tablespoon milk) |
| Shallots | 4 (finely chopped) |
| Portobello Mushrooms | 6 (sliced) |
| Dried Parsley Leaves | 1 teaspoon |
| Garlic Powder | 1/2 teaspoon |
| Garlic | 1 clove (finely minced) |
| Sunflower Oil | 2 tablespoons |
| Salt and Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | 10 g |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugars | 1 g |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Prep Time | 30 |
| Cook Time | 90 |
| Total Time | 120 |
| Servings | 4 |
Instructions
To embark on your culinary journey of making a luscious Mushroom Quiche, begin by preparing the crust. If you prefer using a food processor, combine the all-purpose flour, a pinch of salt, and the cold unsalted butter in the bowl of the processor. Pulse the mixture until the butter is evenly coated with flour, resulting in a texture resembling coarse bread crumbs. Next, incorporate the grated Parmesan cheese along with two tablespoons of chilled water, pulsing a few more times until a crumbly dough forms. Transfer this mixture to a lightly floured work surface, kneading it gently until the dough comes together into a soft ball.
For those opting for a mixing bowl, simply add the flour, salt, and butter to the bowl. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the grated Parmesan and chilled water, then gently knead the mixture until it forms a cohesive dough. Once ready, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to rest and firm up.
While the dough chills, turn your attention to the filling. Preheat your oven to 200 degrees Celsius (approximately 400 degrees Fahrenheit). In a large skillet, heat the sunflower oil over medium heat. Add the minced garlic, chopped shallots, and sliced Portobello mushrooms to the skillet, seasoning with a pinch of salt. Sauté the mixture until the mushrooms have softened and released their moisture, continuing to cook until all excess liquid has evaporated. Remove the pan from heat and stir in the dried parsley, garlic powder, and freshly cracked pepper, allowing the flavors to meld. Set this mixture aside to cool.
Once the dough has rested, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness. Carefully drape the rolled dough over a pie pan, ensuring the edges overhang slightly. Gently press the dough into the bottom and sides of the pan to fit snugly.
Next, sprinkle a layer of mozzarella cheese across the bottom of the crust, followed by the cooled mushroom filling. Pour the beaten eggs (combined with the tablespoon of milk) over the top, ensuring an even distribution. For an extra touch of flavor, sprinkle a bit more cheese on top.
Bake the quiche in the preheated oven for about 30 minutes at 180-190 degrees Celsius (approximately 350-375 degrees Fahrenheit), or until the custard is set and the top is golden brown. Once cooked, remove the quiche from the oven and let it cool slightly before slicing.
To serve, pair the Mushroom Quiche with a refreshing summery beetroot salad topped with mixed greens and crumbled feta cheese. This combination not only enhances the meal but also adds a burst of color and nutrition to your table. Enjoy this delightful dish with loved ones for a light yet satisfying lunch experience that celebrates the art of French cuisine.
