John Myers
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King Oyster Mushroom Quiche
The perfect king oyster mushroom quiche recipe with a picture and simple step-by-step instructions.
dough
- 150 g Flour
- 1 Egg
- 75 g Ice cold butter
- Salt
- Freshly grated nutmeg
Covering
- 250 g King oyster mushrooms
- 1 Shallot, finely diced
- 2 Garlic cloves, finely grated
- 2 Branches Lemon thyme, the leaves torn off
- 4 Stems Leaf parsley, finely chopped
- Freshly grated nutmeg
- Oil
- Salt
- Black pepper from the mill
molding
- 3 Eggs
- 50 ml Cream
- 100 g Parmesan, freshly grated
- Salt
- Pepper
dough
- Put the flour with the salt and some grated nutmeg in a bowl, make a well in the middle, beat the egg in there and distribute the butter in small cubes on the edge and then work it quickly with your hands into a smooth dough Wrap the dough in cling film and let it rest for an hour in the refrigerator.
Covering
- Cut the king oyster mushrooms into small cubes. Let some oil get really hot in a pan and fry the king oyster mushrooms in it, they should be colored well. In the last two minutes, add the shallot and garlic and cook with them. Then put in a sieve and let cool a little and let the fat drain well.
- Then put the king oyster mushrooms in a bowl, add the chopped thyme and the chopped leaf parsley, mix well and season with salt, pepper and grated nutmeg.
molding
- Mix the eggs with the cream and the grated Parmesan well and season with salt and pepper – please be careful with the salt, as the Parmesan already brings salt.
Assembly and finish
- Preheat the oven to 180 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
- Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now distribute the king oyster mushrooms on the dough base and pour the topping over it, chop the mold several times so that the topping is well distributed – bake everything for 40 – 45 minutes.
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