Mushroom quiche

Name: Mushroom quiche
Prep time: 165 min
Cook time: 45 min
Yield: 8
Cuisine: Francesa
Ingredients: 360 grams flour, for the dough; 180 grams butter, for the dough; 120 milliliters water, fried, for the dough; 1 teaspoon salt; 4 eggs, for the filling; 1 cup whipping cream, for the filling; 100 grams goat cheese, for the filling; salt, for the filling; 2 cups button mushrooms; 1/2 cups leek, fried; 1 tablespoon thyme

Yamilette González

Discover our exquisite recipe for mushroom quiche, a versatile and flavorful dish that combines a crispy base with a creamy and aromatic filling. This classic of French cuisine has its roots in the Lorraine region, where it was made with a mixture of eggs and cream, but it has evolved to include various versions.

The mushrooms, besides adding a rich flavor, are an excellent source of nutrients. They are low in calories, rich in antioxidants, and contain B vitamins.

Did you know that quiche has become popular worldwide and has been adapted to different cultures? From quiche Lorraine, which includes bacon, to vegetarian versions, this dish has been reinvented to satisfy all tastes.

This mushroom quiche is sure to become your favorite. Perfect for any occasion, this recipe is a true homage to traditional cooking that you cannot miss. Enjoy this French delight!

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Reviewed by Editorial Team of Kiwilimón

Published: 17-02-2025

Preparation

45 mins

Medium

In a bowl, mix the flour, butter, salt, and cold water gradually; use a spatula to combine. Finally, bring the dough together with your hands and knead for 1 minute, to avoid heating the butter. Place the dough in a resealable bag and let it rest in the refrigerator for 30 minutes. For the filling: mix the eggs with a whisk and add the heavy cream and crumbled cheese, then continue whisking until you obtain a homogeneous mixture. Finally, incorporate sliced mushrooms and mix. Set aside. Sprinkle a little flour over a flat surface and roll out the dough until you achieve a thickness of 5 mm. Transfer the dough to a tart mold and trim the excess, gently compacting with your fingers to cover the mold with the dough. Pour in the previous mixture. Sprinkle with fried leek and thyme and bake at 170 °C for 45 minutes or until the crust is crispy and the filling is well cooked. Cut a slice of the quiche and serve with a glass of white wine.