Quiche with broccoli and mushrooms
1 serving
120 minutes
Quiche with broccoli and mushrooms is an elegant dish of French cuisine, born in the Lorraine region. This open pie on a crispy pastry base combines the tenderness of broccoli, the juiciness of mushrooms, and the spiciness of ham, harmoniously complemented by a creamy filling. The subtle aroma of baked cream and spices makes each bite truly exquisite. Quiche is perfect for both family dinners and festive tables and pairs wonderfully with a light salad and white wine. Its soft texture and rich flavor make it comfort food to be enjoyed slowly, savoring every detail. This dish has a special magic — it transports you to a cozy French bistro where the scent of freshly baked dough and warm spices fills the air, creating an atmosphere of comfort and gastronomic pleasure.
1
Mix the flour with butter and a pinch of salt.
- Wheat flour: 190 g
- Butter: 120 g
- Salt: to taste
2
Beat the egg and add it to the bowl.
- Chicken egg: 2 pieces
3
Knead a smooth, homogeneous dough. Put it in the refrigerator for 1 hour.
4
Break the broccoli into florets and boil in boiling water for 4-5 minutes. Drain the water and let it cool.
- Broccoli cabbage: 100 g
5
Clean and slice the mushrooms. Fry in sunflower oil for 5 minutes. When the water evaporates, add salt.
- Champignons: 200 g
- Sunflower oil: to taste
- Salt: to taste
6
Slice the ham, add it to the mushrooms, and hold for a few more minutes.
- Ham: 200 g
7
Place parchment at the bottom of the mold. Roll out the dough and evenly distribute it in the mold. Prick the bottom with a fork.
8
Line with parchment and sprinkle with groats. Bake in the oven for 15-20 minutes at 180 degrees until golden brown.
9
Mix milk, cream, beaten egg, salt, and pepper.
- Milk: 130 ml
- Cream 30%: 90 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
10
Lay out the filling.
11
Pour with cream mixture.
12
Put in the oven for 25–30 minutes.