Mushroom quiche with bacon and artichokes
8 servings
30 minutes
Mushroom quiche with bacon and artichokes is a refined dish of European cuisine that combines the rich, earthy notes of mushrooms, the crispy saltiness of bacon, and the delicate flavor of artichokes. This quiche embodies culinary art where the fragile pastry harmonizes with a rich creamy-egg filling, giving the dish softness and airiness. The recipe's origins trace back to French culinary traditions where quiches served as a universal way to combine simple ingredients into an exquisite meal. Baked to a golden crust, this quiche is perfect for family dinners or festive gatherings. It can be served as a standalone dish or alongside a fresh green salad for added lightness in flavor. The magnificent combination of ingredients makes this quiche a true gastronomic find.
1
Preheat the oven to 200 degrees.
2
In a well-heated pan, fry the bacon slices until crispy. Transfer to a plate.
- Smoked bacon: 340 g
3
Remove excess fat from the pan, but do not wash it. Add butter and melt it. Add finely chopped onion and sauté for a few minutes. Then add thinly sliced mushrooms and artichokes. Sauté for a few more minutes. Add salt. Remove from heat and let cool for 20 minutes.
- Butter: 120 g
- Onion: 2 heads
- Fresh mushrooms: 300 g
- Canned artichoke hearts: 400 g
- Salt: to taste
4
Roll out the dough and place it in a round mold. Press it down slightly.
- Shortcrust pastry: 500 g
5
In a large bowl, whisk the eggs with the cream. Add grated cheese, salt, and pepper (optionally add a bit of cayenne pepper).
- Double cream 40% fat: 1.5 glass
- Chicken egg: 7 pieces
- Swiss cheese (Emmental type): 240 g
- Salt: to taste
- Freshly ground black pepper: to taste
6
Using a slotted spoon, mix the mushrooms into the egg mixture, then add the bacon and parsley. Place the filling on the dough and smooth it out. Cover with foil, place on a baking tray, and bake for about 1 hour until done.
- Fresh mushrooms: 300 g
- Smoked bacon: 340 g
- Chopped parsley: to taste
7
Cool for 10 minutes and serve, cutting into segments.
