Mushrooms quiche. Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots. Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, gruyere cheese and creamy quiche filling. 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.

You can substitute the filling for different ones you may like better, but these are my favorite. I think a mushroom quiche is a great make-ahead dish. Mushrooms - I have used white button mushrooms today, and yet any mushroom would work wonderfully. You can have Mushrooms quiche using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mushrooms quiche

You need of Dough.
It's 200 grams of flour.
Prepare 90 grams of butter.
You need 70 ml of cold water.
You need 1 tsp of salt.
Prepare of stuffing.
You need 125 grams of champignon mushrooms.
It's 1 tbsp of olive oil.
It's 100 grams of bacon.
You need 50 grams of boiled peas.
Prepare 1 small of onion, chopped.
It's 30 ml of white wine.
You need 3 of eggs.
It's 100 ml of sour cream.
You need of pepper.
It's of salt.
It's 1 tsp of rusk.
Prepare 60 grams of hard cheese.

A favourite of Good Food's associate food ed, this quiche just had to be on the site. This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. My husband, who *thought* he didn't like quiche, goes back for seconds when I make this one.

Mushrooms quiche step by step

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..
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..
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..
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..
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..
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..
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..
We cook it in the preheated oven at 180°F Celsius for 35 minutes or until it's browned..

This was my first try at making quiche and I really liked it. The cayenne pepper really gives it a nice bite. An easy crustless mushroom quiche with perfect custard texture and nice rich flavor. It's a great breakfast option for rushed mornings or a nice lunch with a. Shallot-Mushroom Quiche. this link is to an external site that may or may not meet accessibility guidelines.