John Myers
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Mushroom Quiche with Cheese Crust
The perfect mushroom quiche with cheese crust recipe with a picture and simple step-by-step instructions.
Cheese base
- 160 g Very soft butter
- 180 g Flour
- 160 g Grated Edam
- 1 tsp Dried rosemary
- Salt
Covering
- 300 g Mushrooms, roughly diced
- 1 Onion, finely diced
- 2 Garlic cloves, finely chopped
- Black pepper from the mill
- Oil
molding
- 1 cups Sour cream
- 2 Eggs
- Espelette pepper
- Black pepper from the mill
- Salt
Cheese base
- Knead the butter with the flour, the Edam cheese, the rosemary and a big pinch of salt to form a homogeneous dough and then line a square tart pan (25 x 25 cm) with the dough, pulling up the edge well. Put the tart pan in the refrigerator for an hour
Covering
- Heat some oil in a pan and fry the champis in it, add the onion and garlic in the last 2 minutes and season with a little salt and pepper.
molding
- Mix the sour cream with the eggs well and season with salt, pepper and pimento d’Espelette.
Assembly and finish
- Preheat the oven to 180 degrees. Spread the fried champis on the cheese base, pour the topping over it and bake for about 45 minutes.
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