Juicy, tasty, aromatic - super-pie of French cuisine - quiche with mushrooms and cheese. Want to bring the perfect meal to life? Use the step-by-step photo recipe below. Video recipe.
Kish is a French dish invented in Germany. Thrifty German bakers did not throw away the leftovers of the dough when baking bread, but use it as the basis for a pie with any filling of products that came to hand. The ingenious and sophisticated French changed the ingredients, making the dough crumbly and the filling fluffy. And today this hot appetizer is loved and known far beyond the borders of their native countries. This is at the same time insanely and tender open pie, and a delicious casserole, and an airy soufflé. One bite is enough to fall in love with this pastry. The taste of the product will captivate every eater, and the simplicity of preparation will captivate every housewife.
Today we will prepare a delicious and satisfying quiche with mushrooms and cheese. All the ingredients are simple and affordable. For the dish, you can use any mushrooms: champignons, fresh forest, frozen or dried. Although you can cook quiche with absolutely any filling: fish, meat, vegetable and even fruit. The unsweetened open pie of French cuisine can be eaten both warm and cold. It is convenient to take it for picnics and as a lunch to work or give it to children at school. This product can be safely called the main and serious competitor to Italian pizza.
See also how to make sausage and tomato quiche.
- Caloric content per 100 g - 529 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 45 minutes
Ingredients:
- Butter - 200 g
- Milk - 250 ml
- Salt - 1 tsp
- Eggs - 2 pcs.
- Vegetable oil - for frying
- Onions - 1 pc.
- Flour - 250 g
- Ground black pepper - a pinch
- Mushrooms (any) - 500 g
- Cheese - 100 g
Step by step cooking quiche with mushrooms and cheese, recipe with photo:
1. To prepare the dough, cut cold (not frozen, not at room temperature) into medium-sized chunks and place in the bowl of a food processor.
2. Add a raw egg to the butter.
3. Next, add flour, which sift through a fine sieve and a pinch of salt.
4. Knead an elastic, soft dough so that it does not stick to the hands and sides of the dishes. If you don't have a food processor, knead the dough with your hands. But do it quickly because shortbread dough does not like heat.
5. Remove the dough from the bowl of the food processor, wrap it around with your hands, form into a ball, cover with plastic wrap and refrigerate while the filling is cooking. By the way, such a dough can be prepared in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
6. Wash fresh mushrooms and cut into medium sized pieces. Pre-defrost the frozen fruits, and steam the dried ones with boiling water for half an hour. Peel the onions, wash and chop a quarter into rings.
Pour vegetable oil into the pan and send the mushrooms and onions. Season them with salt and black pepper and add mushroom seasoning if desired. Fry foods over medium heat until tender and golden brown.
7. Make a pie filling. Combine milk with a raw egg and a pinch of salt. Whisk the food until smooth.
8. Grate cheese and add to milk sauce.
9. Stir the sauce.
10. Remove the dough from the refrigerator and roll it out with a rolling pin about 0.5-0.7 mm thick. Place the dough in a baking dish so that the sides are about 2-2.5 cm high. Trim the remaining dough around the shape. Usually a round shape with corrugated sides is used for a quiche.
eleven. Place the mushroom filling on the dough, spreading it evenly over the entire bottom.
13. Pour the milk sauce over the mushrooms so that it does not reach 1 cm to the edges of the dough.
14. Sprinkle a little more cheese on the cake and put it in a heated oven to 180 degrees for 40-45 minutes. Serve the finished quiche with mushrooms and cheese hot or chilled.
See also a video recipe on how to cook quiche with mushrooms and cheese.
