Emmenthal Mushrooms Quiche
This Emmenthal Mushrooms Quiche is easy and simple to make. You can be creative and replace the mushrooms and the Emmenthal with other options like spinach sautéed with garlic and crispy bacon. Quiches can be served hot or cold and in several occasions, as the main course with a green salad, or as an appetizer and sliced into small pieces.
200 g flour
100 g butter
a small glass of water
250 g mushrooms
3 handfuls grated Emmenthal
3 tablespoons crème fraîche or low-fat Greek yogurt
salt & pepper
~ Wine pairing ~
PREHEAT OVEN TO 430° F.
Preparing the crust of your Emmenthal Mushrooms Quiche:
Melt the butter in water over low heat or microwave. In a bowl, pour the flour and the egg. Once the butter is softened, pour it in a bowl until you get a smooth, thick dough. Sprinkle flour on a quiche mold and spread flatten the dough so to cover the mold. At this point, I like to bake it for about 10 minutes to avoid the pastry getting soggy when you pour in the filling.
Preparing the filling of your Emmenthal Mushrooms Quiche:
In a bowl, beat the eggs, add the cream, the mushrooms, and the and the grated Emmenthal. Add salt, pepper and a teaspoon of nutmeg. Pour into the pie shell and bake for 30 minutes.
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