I like quiches, mushrooms, and Roquefort, and so I decided to combine the three for a delicious classic quiche for lunch! Accompanied with a red leaf lettuce.
Serves: 5 quiches
- 300g of puff pastry/pâte feuilletée (see recipe here)
- 800g of crimini brown mushrooms
- 1 generous tablespoon of salted butter
- 250gr of Roquefort/Stilton cheese
- 200ml of heavy cream
- 1 egg
- A pinch of salt
- A pinch of black pepper
- A pinch of nutmeg
- Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
- Dust with flour a clean surface.
- Cut the dough into 5 equals parts.
- With a rolling pin, flatten the first dough the size of your tart pan.
- Add delicately the flattened dough into the tart pan.
- Poke the bottom of the dough.
- Proceed the same way for the rest of the dough and set aside.
- Preheat the oven to 180C degrees.
- Wash the mushrooms delicately and put them into a colander.
- In a large pan add 1 tablespoon of salted butter and the mushrooms.
- Sauté the mushrooms a few minutes until they become extremely moist (stir the entire time with a wooden spoon).
- Pour the mushrooms into the bottom of each tart pan.
- Sprinkle with Roquefort on the top of each tart.
- In a bowl pour the heavy cream and 1 egg.
- Whisk the 2 ingredients together then add the salt, the black pepper and finally the nutmeg.
- Pour the mixture on the top of each tart.
- Bake for 45 minutes (more or less depending on the oven).
- Remove from the oven and allow to cool for 15 minutes.
Serve with the red leaf lettuce on the side with a homemade dressing (125ml of extra virgin oil, 1 generous tablespoon of whole grain mustard and 1 tablespoon of velvet balsamic vinegar). I like the flaky texture of the quiche and the strong flavor of the Roquefort.