Quiche with butter
8 servings
60 minutes
Mushroom quiche is an exquisite French pie that embodies the coziness of provincial cuisine. Its roots trace back to Lorraine, where quiche was traditionally made with bacon and cheese. In this variation, delicate mushrooms infused with the aromas of thyme, garlic, and za'atar create a refined flavor combination. The crispy puff pastry envelops a creamy filling of crème fraîche, eggs, and Parmesan, making each bite rich and tender. Notes of nutmeg and the spiciness of red pepper give the dish a deep, warming hue. Quiche is perfect for a leisurely lunch or cozy dinner with a glass of white wine. It can be served warm or chilled, and the edges can be trimmed for an elegant presentation. This dish is a true gastronomic delight that captivates with its taste and aroma.
1
Mushrooms need to be thawed on the top shelf of the fridge overnight. Then fry.
- Frozen slippery jack mushrooms: 400 g
2
Preheat the oven to 200 degrees.
3
In a pan, sauté sliced shallots, add crushed garlic and thyme leaves.
- Shallot: 6 pieces
- Garlic: 3 cloves
- Fresh thyme: 2 tablespoons
4
Sauté on low heat for about 3 minutes, then add the celery cut into 0.5 cm pieces and half a red pepper sliced into strips.
- Celery: 2 stems
- Fresh red bell pepper: 0.5 piece
5
Fry for another 3 minutes, stirring constantly.
6
At the very end, add za'atar and mix.
- Za'atar: 2 tablespoons
7
Beat the eggs well with a mixer and add crème fraîche (or sour cream), mix well with the mixer.
- Chicken egg: 3 pieces
- Creme fraiche: 250 g
8
Add nutmeg and 50 grams of grated Parmesan (set aside 25 grams).
- Nutmeg: 1 teaspoon
- Parmesan (Parmigiano Reggiano): 75 g
9
Add the sautéed mushrooms to the mixture of eggs and crème fraîche, and gently mix with a spatula.
- Frozen slippery jack mushrooms: 400 g
10
Place the prepared puff pastry in a low-edged form and level it along the sides so that the pastry slightly overlaps or even hangs over the edges.
- Puff pastry: 200 g
11
Prick the dough with a fork in several places to prevent it from puffing up.
12
Pour the mushroom mixture so that it is slightly below the edge, as it may rise a little.
13
Sprinkle with the remaining grated Parmesan on top.
- Parmesan (Parmigiano Reggiano): 75 g
14
Place in the oven and immediately reduce the temperature to 150 degrees.
15
Bake for 30 minutes.
16
Cool to room temperature and shape the edges of the pie nicely by trimming them with a knife or scissors, then serve.
