Recipe: Perfect Mushrooms quiche

Mushrooms quiche. Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots. Spinach, mushrooms, feta, and Swiss cheeses fill this moist veggie quiche with flavor. Mushrooms seem to be in the same category as onions, its just one of those toppings that people either love or hate, there's no real in-between.

Trust me when I tell you that this is probably. CARAMELIZED ONION & ROASTED RED PEPPERS QUICHE A tender, flaky, buttery homemade pie crust filled with a creamy, rich custard filling is what this caramelized onions. Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, gruyere cheese and creamy quiche filling. You can have Mushrooms quiche using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mushrooms quiche

1. You need of Dough.
2. You need 200 grams of flour.
3. It's 90 grams of butter.
4. Prepare 70 ml of cold water.
5. Prepare 1 tsp of salt.
6. It's of stuffing.
7. You need 125 grams of champignon mushrooms.
8. It's 1 tbsp of olive oil.
9. Prepare 100 grams of bacon.
10. Prepare 50 grams of boiled peas.
11. You need 1 small of onion, chopped.
12. It's 30 ml of white wine.
13. It's 3 of eggs.
14. Prepare 100 ml of sour cream.
15. Prepare of pepper.
16. Prepare of salt.
17. Prepare 1 tsp of rusk.
18. It's 60 grams of hard cheese.

Savory, onion and sweet red pepper perk up the mushroom and cheese flavors in this pretty deep-dish pie.and add a little color, too. Bacon and Mushroom Quiche makes a wonderful breakfast, brunch, lunch or supper meal. Mushrooms - I use baby portobello mushrooms that have been cleaned and chopped in this recipe. This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor.

Mushrooms quiche step by step

1. We mix the flour with the butter(cut in chunks) until we have a crumbly mixture. Gradually we add the water,in which initially we have disolved the salt..
2. We make the dough as a ball and we cover it with a plastic foil.then we put it in the freezer for minimum 30 minutes..
3. We cut the mushrooms in thin slices,we heat the oil and we add the onion. We let it stir for like a minute and then we add the mushrooms. We let them for about 1 minute and add the wine, the salt and the pepper..
4. Meanwhile we cut the bacon in little cubical shapes and we fry it for 2-3 minutes. We let the mushrooms until all the wine is evaporated..
5. We mix the egss with the sour cream and the shredded hard cheese. Then we add the mushrooms, the bacon,the boiled pease and salt and pepper..
6. We roll the dough until we obtain a 6mm sheet. We put the rolled dough in a buttered pan sprinkled with rusk. The dough must cover the internal walls of the pan..
7. We stick the dough with a fork and then we pour in the filling. We bring the margins of the dough through the center of the pan and we squeeze it between our fingers..
8. We cook it in the preheated oven at 180°F Celsius for 35 minutes or until it's browned..

Browning the mushrooms is an important step in preparing this vegetable quiche, as is wilting the spinach. Bisquick® Gluten Free mix crust topped with spinach and mushroom mixture for a tasty breakfast - perfect if you love French cuisine. Creamy, mushroom-studded filling atop a layer of sharp cheddar cheese, inside a savory cheese crust. This low carb spinach mushroom cheese quiche is quick and easy to prepare when you don't have Because I didn't feel like eating venison, I made this simple spinach mushroom cheese quiche after. I generally use only fresh mushrooms in cooking, but the idea here was for a quiche that is quick to prepare, using ingredients you have in your pantry.