Mini Quiches with Wild Mushrooms
Baking and Desserts | World cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Mini Quiches with Wild Mushrooms
Ingredients
- Porcini Mushrooms - 3.5 oz
- Pickled Chanterelles - 10.6 oz
- Onion - 1 piece
- Garlic - 4 cloves
- Cream - 5 fl oz
- Wheat Flour - 6.3 oz
- Chicken Egg - 1 piece
- Butter - 4.6 oz
- Ground Black Pepper - a pinch
- Dried Rosemary - 1 tablespoon
- Cheshire Cheese - 7.1 oz
Step by Step guide
Step 1
Pour the flour into a mound on the work surface, add 80 grams of diced butter, rosemary, pepper, and 2 tablespoons of water, mixing until it resembles coarse crumbs.
Step 2
Knead the dough, roll it into a ball, wrap it in plastic wrap, and place it in the refrigerator for 1 hour.
Step 3
Then roll out the dough into a thin layer, cut it into 4 pieces, and place them in 4 small baking molds, creating low edges, greased with the remaining butter and dusted with flour.
Step 4
Fill the molds with dry beans, place them in an oven preheated to 392°F. Bake for 15 minutes.
Step 5
Meanwhile, prepare the filling. Sauté the chopped onion and garlic with the sliced mushrooms, seasoning with salt and pepper.
Step 6
Distribute the mushrooms in the molds on the dough after removing the beans, pour the mixture of cream with the beaten egg and cheese, and season.
Step 7
Bake the quiches in the oven at 356°F for 20 minutes.
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