Traditional recipes

Quiche with mushrooms

Quiche with mushrooms

Crust:

Add butter and margarine to the flour mixed with salt and knead lightly with your fingers until they look like crumbs. Add a little water, just enough to bind the dough. A ball is formed and after wrapping it in cellophane, we put it in the fridge for 20 minutes.

The oven is preheated to 190C.

After 20 minutes, the dough taken out of the fridge is spread in a 3mm thick sheet and a 23cm diameter tart tray is lined with it. The sheet is pricked with a fork and covered with baking paper. Fill with beans to keep the shape ("baking blind" technique). Bake for 12 minutes, then take the grains and paper and bake for another 5 minutes, until golden.

Mushrooms are cut into thin slices. Heat the oil and butter in a pan, then add the mushrooms, garlic and lemon juice. Season with salt and pepper and cook over low heat until the mushrooms leave the water, then increase the flame and continue until the water evaporates completely. Then add the chopped parsley.

Beat eggs and sour cream together and then add to the mushroom mixture.

The sheet is covered with a thick layer of grated Parmesan cheese over which the mushroom composition is poured. Keep in the oven until it hardens on the surface, about 30 minutes.


Vegetarian quiche: 3 healthy recipes to try

Quiche is a kind of tart of French origin that can be prepared both with meat and with vegetables. For today, & icirc & # 539i we propose 3 simple recipes of vegetarian quiche.

Quiche is called a tart made of a crust of dough and a creamy filling that is put into pieces of meat, seafood, cheese or miscellaneous. vegetables. An extremely well-known type is the Lorraine quiche, based on bacon. This kind of food is ideal for a hearty breakfast, but for brunch it can be a solution to take into account that when you have left it in the fridge and eat it. # 259 Some vegetables that don't have much left over are spoiled and you'd like to use them in some way.

A vegetarian quiche will be filled with various vegetables, such as br & acircnz & # 259, eggs & # 259 & # 537i and sm & acircnt & acircn & # 259, so it will be a consistent source of protein. In the following, we propose 3 simple recipes of vegetarian quiche, which can be made in a round baking form, with a diameter of 30 cm.


Quiche with mushrooms - Recipes

The challenge from February is held by Diana Borca, tarameainventata.net. The blog that came back to me was the attic with goodies, and rightly so, this girl is right: only goodies. I stopped at a lustful delicacy that catches my eye: Quiche with leeks and mushrooms.

Ingredients for Quiche with leeks and mushrooms

  • 2 leeks
  • 500 gr sliced ​​mushrooms
  • white sauce of 300 ml of milk and 1 teaspoon of food starch
  • 2 beaten eggs
  • 6 slices of salted cheese
  • herbs from Provence
  • dry dill
  • salt
  • pepper

Preparation for Quiche with leeks and mushrooms

We make the top by mixing all the ingredients, until we get an elastic but firm dough. Let cool for at least 2 hours. We spread with the twister, on the floured table, a sheet of about 1 cm. Put this dough in a 26 cm round tart pan, greased with butter. We prick it here and there with a fork and bake it on low heat for 10 minutes.

In the meantime we make the filling. We cut the leeks into rounds that we will harden a little in oil. The sliced ​​mushrooms will also end up in a pan with oil and will harden about halfway. Mix the leeks with the mushrooms, the dried dill and two well-beaten eggs and put this composition in the baked tart. Place the cheese slices on top.

Put the milk on the fire with a little starch and mix until it thickens. Season with salt and pepper, herbs from Provence and then pour the sauce over the tart. Leave in the oven for 30 minutes, until cooked through.


Quiche with chicken and mushrooms & # 8211 simple to make and great for summer!

We present you a delicious quiche recipe with chicken and mushrooms. It is a very tasty, filling, juicy and appetizing tart. In fact, the classic name of the tart is & # 8211 Quiche Lorraine & # 8211 a classic French tart. It is served as an appetizer and can be made with any other filling. Improvise with your favorite ingredients and get an absolutely irresistible tart every time, which will conquer everyone.

Dough ingredients

-180 g butter (+ butter to grease the shape)

Ingredients for the filling

-400 g of mushroom mushrooms

-1 bunch of green onions

Ingredients for the sauce

-green for sprinkling (parsley, dill)

Method of preparation

1. Prepare the dough: mix the sifted flour with the baking powder, the soft butter (at room temperature) and the cream. Get a smooth dough.

2. Refrigerate the dough for 30 minutes.

3. Chop the mushrooms and chop the onion. Fry them in a pan with hot oil.

4. Boil the chicken and let it cool. Cut it into cubes.

5. Chop the green onion and add it to the cut meat.

6. Peel and slice the carrot in half. Put it in the microwave for 4-5 minutes.

7. Cut the cheese into cubes.

8. Prepare the sauce: mix the milk with the cream, eggs, grated cheese, salt and allspice.

9. Grease a baking tin with butter and arrange the dough in it. Form the border.

10. Arrange the filling on the obtained top and pour the sauce.

11. Bake the quiche in the preheated oven at 180 ° C for 40 minutes.

12. 15 minutes before ready, garnish with slices of tomatoes and finely chopped greens.

Watch the preparation in the video below.


Our team wishes you good luck with your loved ones!


How to prepare tart with mushrooms (yellow), ham and cheese & # 8211 quiche with mushrooms

Dough for salty tarts

In a bowl I placed flour, cold butter and salt and crushed them between my fingers until I got crumbs. I added the egg yolk (I kept the egg whites for topping) and I mixed it. The dough needs moisture so I put 2 teaspoons of cold water. I managed to form a ball of dough only by pressing, not by kneading. This dough does NOT knead because its gluten network develops and becomes elastic & # 8211 loses its fragility!

OBS: in the pictures below there are 4 yolks because I made a portion 4 times bigger.

I wrapped the dough in plastic wrap and left it to cool for 15 minutes (in the fridge). In the meantime, I set the oven to 180 C (medium to high for gas).

After this time I placed the dough on the lightly floured worktop and spread it with the rolling pin in a circular shape, larger than my baking form (which is 28 cm in diameter).

Pre-baking tart dough

I lined the form with baking paper and placed the sheet of dough in it. I pricked the dough with a fork so as not to make blisters when baking and I put it in the hot oven for 10-12 minutes. I never put the juicy filling over the raw tart dough because it will soak and not become crispy.

The tart crust is nicely browned and can be removed from the oven. I let it cool for a few minutes.

I did NOT turn off the oven! In a few minutes we will bake the tart further.

Topping for tart with mushrooms, ham and cheese

I cleaned and sliced ​​the mushrooms. I chopped the smoked ham and shaved the cheese.

In a bowl I beat whole eggs + the remaining egg whites from the dough and seasoned them with salt and pepper. I also poured the sweet cream and I added 1/2 of the grated cheese and Parmesan cheese (I also kept it on top).

I first distributed the mushrooms and ham over the tart crust.

Then I polished the egg mixture with sour cream. I sprinkled the rest of the cheeses and that's it! Bake with it!


Quiche with meatballs and mushrooms!

100 gr butter 2 glasses flour 1/2 glass kefir 1/4 teaspoon baking soda (quenched in apple cider vinegar) 1/2 teaspoon salt.

For the filling:

Half a chicken breast (or any other part of the chicken without skin and bones) 2 large mushrooms mushroom a medium tomato 4 raw eggs 2 tablespoons sour cream 100 gr edam cheese or gauda salt red pepper nutmeg.

Method of preparation

Knead a soft dough from the above ingredients, wrap it in cling film and leave it in the fridge for 20-30 minutes.

Then we spread a sheet a little bigger than the diameter of the shape in which we want to bake the tart. Grease the bowl with oil and place the dough nicely. We cut the surplus from the edges.

The meat can be boiled, cooked, fried. I used what was left of the baked chicken with prunes and apples after my boys devoured it the night before.

We break the meat with our hands and sprinkle it over the dough. On top we cut thin slices of mushrooms and then place the tomatoes and they cut into slices.

Lightly beat eggs with sour cream and spices, pour over the tart with a polish.

Then grate the small cheese and cover the quiche evenly with it.

And finally bake it for 20-30 minutes at 200 degrees C.

It's delicious and hot, and cold, only we don't have much left to cool down :)


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How to prepare tart with mushrooms (yellow), ham and cheese & # 8211 quiche with mushrooms

Dough for salty tarts

In a bowl I placed flour, cold butter and salt and crushed them between my fingers until I got crumbs. I added the egg yolk (I kept the egg whites for topping) and I mixed it. The dough needs moisture so I put 2 teaspoons of cold water. I managed to form a ball of dough only by pressing, not by kneading. This dough does NOT knead because its gluten network develops and becomes elastic & # 8211 loses its fragility!

OBS: in the pictures below there are 4 yolks because I made a portion 4 times bigger.

I wrapped the dough in plastic wrap and left it to cool for 15 minutes (in the fridge). In the meantime, I set the oven to 180 C (medium to high for gas).

After this time I placed the dough on the lightly floured worktop and spread it with the rolling pin in a circular shape, larger than my baking form (which is 28 cm in diameter).

Pre-baking tart dough

I lined the form with baking paper and placed the sheet of dough in it. I pricked the dough with a fork so as not to make blisters when baking and I put it in the hot oven for 10-12 minutes. I never put the juicy filling over the raw tart dough because it will soak and not become crispy.

The tart crust is nicely browned and can be removed from the oven. I let it cool for a few minutes.

I did NOT turn off the oven! In a few minutes we will bake the tart further.

Topping for tart with mushrooms, ham and cheese

I cleaned and sliced ​​the mushrooms. I chopped the smoked ham and shaved the cheese.

In a bowl I beat whole eggs + the remaining egg whites from the dough and seasoned them with salt and pepper. I also poured the sweet cream and I added 1/2 of the grated cheese and Parmesan cheese (I also kept it on top).

I first distributed the mushrooms and ham over the tart crust.

Then I polished the egg mixture with sour cream. I sprinkled the rest of the cheeses and that's it! Bake with it!


Quiche with Mushrooms and Cream Cheese

Quiche with mushrooms and cream cheese
The other day I was looking for a good recipe in which to use fluffy cream cheese with mushrooms and I stumbled upon Dana's recipe that caught my eye.
I adapted these snacks according to my taste and ingredients and they came out great.
These mini quiches are easy to make and are very tasty, where they can be packaged or served at a party.

Quiche with mushrooms and cream cheese-Ingredients

It took
100 g fluffy cream cheese with mushrooms-Delaco
4 tablespoons milk
4 tablespoons oil
5 g baking powder
200 g flour
a pinch of salt

Filling
200 g mushrooms
a small onion
1 beaten egg
0 tablespoons butter
100 g fluffy cream cheese with mushrooms-Delaco
2 tablespoons grated cheese or parmesan
salt
pepper
2 tablespoons chopped parsley
grated cheese to put on top

Quiche with mushrooms and cream cheese-Preparation

Filling
Finely chop the onion in butter, add the diced mushrooms, season with salt and pepper and
and keep it on the fire for 5 minutes.
Let the composition cool.
Separately mix the cream cheese with the beaten egg, salt, pepper and grated cheese.
When the mushrooms have cooled, mix the two compositions and set aside.

Quiche with mushrooms and cream cheese-Preparation-Dough

We put all the ingredients in the bowl of the food processor and mix until we get a non-sticky dough.
It can also be made by hand by mixing all the ingredients in a bowl, and knead until you get a non-sticky dough.

Quiche with mushrooms and cream cheese

Grease a muffin tray with oil, cover with flour and divide the dough into 12 equal pieces.
Using your fingers, cover the muffin tins with the dough, prick the dough with a fork, put the mushroom composition with a spoon, sprinkle grated cheese or Parmesan on top and bake in the preheated oven for 20-25 minutes. or until lightly browned on top.

They can also be eaten warm but especially cold. I also put a word of cream cheese with mushrooms and chopped onion on top.


  • If you don't like broccoli, you can replace it with peppers, carrots, spinach, leeks, cauliflower or peas.
  • Milk with 3.5% fat can be used instead of cream, and the classic cheese can be replaced with smoked cheese.
  • To give it a more spicy taste, you can try nutmeg in the composition of the sauce.
  • Reduce the amount of cheese by half and add another type of salted cheese of your choice for a richer taste.
  • Once baked, the tart should be allowed to cool to room temperature for about 30 minutes.
  • The dish is just as delicious both cold and hot.

The appetizers at the table will ask for another portion, so the tart will finish much faster than you think. You can train your inventiveness and prepare every week, on a day of your choice, another tart with a different composition. Your family will definitely like it!


Quiche with Mushrooms and Cream Cheese

Quiche with mushrooms and cream cheese
The other day I was looking for a good recipe in which to use fluffy cream cheese with mushrooms and I stumbled upon Dana's recipe that caught my eye.
I adapted these snacks according to my taste and ingredients and they came out great.
These mini quiches are easy to make and are very tasty, where they can be packaged or served at a party.

Quiche with mushrooms and cream cheese-Ingredients

It took
100 g fluffy cream cheese with mushrooms-Delaco
4 tablespoons milk
4 tablespoons oil
5 g baking powder
200 g flour
a pinch of salt

Filling
200 g mushrooms
a small onion
1 beaten egg
0 tablespoons butter
100 g fluffy cream cheese with mushrooms-Delaco
2 tablespoons grated cheese or parmesan
salt
pepper
2 tablespoons chopped parsley
grated cheese to put on top

Quiche with mushrooms and cream cheese-Preparation

Filling
Finely chop the onion in butter, add the diced mushrooms, season with salt and pepper and
and keep it on the fire for 5 minutes.
Let the composition cool.
Separately mix the cream cheese with the beaten egg, salt, pepper and grated cheese.
When the mushrooms have cooled, mix the two compositions and set aside.

Quiche with mushrooms and cream cheese-Preparation-Dough

We put all the ingredients in the bowl of the food processor and mix until we get a non-sticky dough.
It can also be made by hand by mixing all the ingredients in a bowl, and knead until you get a non-sticky dough.

Quiche with mushrooms and cream cheese

Grease a muffin tray with oil, cover with flour and divide the dough into 12 equal pieces.
Using your fingers, cover the muffin tins with the dough, prick the dough with a fork, put the mushroom composition with a spoon, sprinkle grated cheese or Parmesan on top and bake in the preheated oven for 20-25 minutes. or until lightly browned on top.

They can also be eaten warm but especially cold. I also put a word of cream cheese with mushrooms and chopped onion on top.


Video: CHICKEN u0026 MUSHROOM PIE. The special trick. John Quilter (November 2021).