Quiche with mushrooms
8 servings
165 minutes
A traditional puff pastry for quiche that requires a little patience. The dough and mushrooms are prepared separately and combined before serving.
1
The dough should be made two hours before you start making the pie. Sift the flour with salt into a bowl, add the butter cut into small pieces, and gently mix everything by hand. Add the egg yolk and knead the dough until it resembles bread crumbs. Then gradually pour in 30 ml of water, constantly stirring the dough until it becomes smooth. Sprinkle the table with flour, knead the dough well, roll it into a ball, place it on a plate, cover it with a towel, and refrigerate for 2 hours.
- Wheat flour: 210 g
- Butter: 130 g
- Egg yolk: 1 piece
- Salt: to taste
2
Grease the tart pan with butter - it should be about 25 cm in diameter and at least 4 cm high. Roll out the dough into a circle, place it in the bottom of the pan, and press it with your fingers so that it covers the entire bottom and sides of the pan. You can trim excess dough from the edge of the pan with a knife. Prick the dough at the bottom of the pan with a fork in several places.
- Vegetable oil: 1 tablespoon
3
Whip the remaining egg white and brush it onto the dough. Send it to bake in a preheated oven at 180 degrees for 25 minutes.
- Chicken egg: 1 piece
4
At this time, slice the mushrooms thinly. Heat 15 grams of butter in a pot, add the mushrooms, season with salt, and drizzle with lemon juice. Cover the pot and cook on low heat for no more than 10 minutes.
- Fresh mushrooms: 500 g
- Butter: 130 g
- Lemon juice: 2 tablespoons
- Salt: to taste
5
In another pot, heat the remaining butter with olive oil, mix in the flour, and while stirring constantly, pour in the milk, add salt, and cook over medium heat, stirring, for 5 minutes. Whisk the egg yolk and add it to the sauce, continuing to whisk.
- Butter: 130 g
- Sunflower oil: 1 tablespoon
- Wheat flour: 210 g
- Milk: 300 ml
- Salt: to taste
- Egg yolk: 1 piece
6
When the dough and mushrooms are ready: add the sauce to the mushrooms, mix well. Transfer the quiche to a plate and fill it with the mushrooms and sauce. Serve immediately.