Mushroom quiche is a flavorful and delicious dish, perfect for lunch or dinner. How to make a mushroom tart? Discover a simple recipe for a savory tart!
Mushroom quiche is a modern twist on classic French cuisine, combining the delicacy of flaky pastry with the rich flavor of mushrooms. This dish impresses with its simplicity and elegance, ideal for both a refined lunch and an everyday meal. This version of quiche is a great choice for those who appreciate classic flavors with a modern touch.
Mushrooms, the key ingredient of this tart, are not only tasty but also offer numerous health benefits. They are low in calories yet high in fiber, vitamins and minerals, including selenium, crucial for maintaining health and well-being. Their earthy, slightly nutty flavor perfectly complements the delicate pastry and creamy filling.
Mushroom tart is a versatile dish. It can be served both hot and cold, making it perfect for any season. It tastes great as a standalone meal but also pairs well with a light salad or fresh vegetables. Its creamy consistency and rich mushroom flavor make the quiche a dish that always brings delight and satisfaction. This recipe proves that elegant and tasty cooking can be both simple and accessible to everyone.
How to make mushroom quiche? Discover a simple recipe for a mushroom tart!
Preparation time: 35 min
Calories: 477
Protein: 20 g
Carbohydrates: 29 g
Fats: 30 g
Ingredients for mushroom quiche (10 cm tart pan diameter):
- Mushrooms 5 medium pieces (100 g)
- Cheddar cheese 1 piece (20 g)
- Chicken egg 1 piece (50 g)
- Flour, e.g., wheat or rice 3 tablespoons (30 g)
- Onion 1 small piece (50 g)
- Cream 30% 2 tablespoons (20 g)
- Butter 83% 1 tablespoon (10 g)
- Milk 2% 2 tablespoons (20 g)
- Olive oil 1 teaspoon (5 g)
- Chives 1 teaspoon (2 g)
- Salt
- Pepper
- Lemon juice
Preparation of mushroom quiche:
Step 1: Melt the butter in a saucepan or on a pan over very low heat. Remove from the heat immediately after melting. Allow to cool. In a bowl, combine flour, butter, egg yolk (use the egg white later), and a pinch of salt. Mix and knead thoroughly with a spoon, then by hand, until the dough is uniform. Add a little water if necessary to make the dough more pliable. If the dough is too sticky, lightly dust it with flour.
Step 2: Melt the butter in a saucepan or on a pan over very low heat. Remove from the heat immediately after melting. Allow to cool. In a bowl, combine flour, butter, egg yolk (use the egg white later), and a pinch of salt. Mix and knead thoroughly with a spoon, then by hand, until the dough is uniform. Add a little water if necessary to make the dough more pliable. If the dough is too sticky, lightly dust it with flour.
Step 3: Wash, dry, and slice the mushrooms. Peel and finely chop the onion. Heat the olive oil in a pan, then sauté the onion for a few minutes, stirring occasionally. Add mushrooms and a pinch of salt, and sauté for a few more minutes until the ingredients soften and the liquid evaporates. Set aside.
Step 4: Grate the cheese or cut it finely. In a tall container, such as a blender jar, combine cream, milk, and egg white. Beat with a mixer or a kitchen whisk. Add half of the grated cheese and season with salt and pepper to taste. Mix with a spoon.
Step 5: Evenly spread the onion and mushrooms on the baked base. Sprinkle with the remaining cheese. Pour the cream and milk mixture over the top. Bake for about 15-20 minutes at 180 degrees Celsius until the mixture thickens.
Step 6: Serve hot or cold. Before serving, sprinkle with chopped chives and a few drops of lemon juice.
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