Easy Mushroom Quiche

Savory quiche or tarts are much tasty and quick-cooking to enjoy at family meals, banquets, or to take to work, picnic, etc. Today, We want to share an Easy Mushroom Quiche recipe. It is a delicious one, same as our Spinach Quiche recipe, to enjoy in our meals.

About this recipe

I prefer to cook the Brise dough myself with olive oil, which turns out lighter, crispier and healthier. The difference with the spinach quiche recipe is that this time, I chose to bake the tart dough separately for 15 minutes and then continue baking it with the whole mushroom filling. We will taste the mushrooms in the pan with garlic and red onion, salt, pepper, and parsley, which in this way, are also a much tasty appetizer.

Mushrooms for filling the quiche combine best with the cream created with eggs, spices, and cream, which during baking become even more creamy from the cheese added to the recipe. Try it, and you will believe me. It is much tasty, and the dough with olive oil can knead for 3-4 minutes. We can roll it directly, and the cooking time of the whole recipe is even faster, without having to rest the dough in the fridge.

Ingredients

For the dough

• 200 g of flour
• 80 ml of olive oil
• 60-70 ml cold water from the refrigerator
• a little salt

For the filling

• 250 g of mushrooms
• 1 red onion
• 1 garlic clove
• 1-2 tbsp olive oil or butter
• 3 eggs
• 200 ml of cream
• 60 g Guda cheese
• salt
• pepper
• oregano
• nutmeg

Directions

1. We prepare the dough by mixing the flour with the salt and olive oil quickly until it forms a granulation. Add the cold water from the fridge little by little, stirring quickly, until we made a soft dough.
2. We will roll out the dough into a layer on a floured top with a small roller.
3. We transfer the layer into a tart pan, previously greased with butter and sprinkled with flour. We pass the roller on the border to cut redundancies of the dough and pierce its end with a fork.
   
4. We will place parchment paper on the top, and we throw beans, or a mixture of lentils, rice, etc., above it. We put the baking pan to bake it in the preheated oven at 175 degrees for 15 minutes.
5. Meanwhile, in a pan with a little olive oil, we will add a clove of garlic and a sliced ​​or diced red onion.
   
6. While the onions are simmering with the lid closed, clean the mushrooms by wiping them with a damp napkin, rinse the soil from their feet, and cut the mushrooms into slices.
7. Add them to the pan, add a little salt and pepper, and cook them for a few minutes until softened, enjoying them at the end and with finely chopped fresh parsley.
   
8. Let them cool and meanwhile, in a bowl, add the eggs, cream, salt, pepper, oregano, nutmeg, and stir well. Be careful with the amount of salt as the cheese is salty.
   
9. In the baking pan where we baked the layer, we will place the mushroom mixture, toss the grated cheese, and eggs and cream mixture.
10. Place it in the preheated oven at 175 degrees for 30-35 minutes.
    
11. Take it out of the oven, let it cool, and place it on the plate to serve in pieces as desired, lukewarm, or cold.

Bon Appetit!

My last though

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