Quiche Lorraine with mushrooms and cheese
4 servings
75 minutes
Mushroom and cheese Quiche Lorraine is an elegant dish of French cuisine that originated in the Lorraine region and gained worldwide popularity. This open pie made from crispy puff pastry hides a delicate filling of sautéed mushrooms, aromatic onions, and Dutch cheese enriched with a creamy egg-and-cheese custard. Subtle notes of freshly ground pepper and sea salt enhance the flavor, creating a harmonious balance of richness and lightness. Quiche can be served hot with a crispy golden crust or cold when its texture becomes denser but remains incredibly tender. Ideal for sophisticated breakfasts, cozy dinners, and festive tables, complemented by fresh vegetables or a glass of white wine.
1
We defrost the packaging of ready-made puff pastry, roll it out, and place it in a mold with sufficiently high sides (to fit more filling), pricking the dough with a fork in several places.
- Puff pastry: 250 g
2
Preheat the oven to 180°C.
3
Preparing the filling. First, we chop the onion and green onion, and grate the cheese on a coarse grater. If the mushrooms are large, we cut them to a suitable size.
- Onion: 2 pieces
- Green onions: to taste
- Dutch cheese: 300 g
- Mushrooms: 300 g
4
Fry the onion in butter, then add the mushrooms, mix, season with salt and pepper, and fry a little more. Then let it cool down a bit.
- Onion: 2 pieces
- Mushrooms: 300 g
- Butter: 20 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
5
Gently whisk the eggs with cream.
- Chicken egg: 3 pieces
- Cream: 100 ml
6
Add cheese, green onion, egg mixture, and a bit more pepper (and your favorite spices) to the onion-mushroom mixture. Place all the filling in a mold and bake the quiche in the oven for 30-40 minutes.
- Dutch cheese: 300 g
- Green onions: to taste
- Chicken egg: 3 pieces
- Cream: 100 ml
- Freshly ground black pepper: to taste
7
When the filling is baked and a pleasant golden crust forms on top - everything is ready. It can be eaten hot or cold.