July 22, 2015

Mushroom and Roquefort Quiche

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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

Ingredients:

Procedure:

  1. Grease 5 individual removable bottom tart pans (13 centimeters and 3 centimeters deep).
  2. Dust with flour a clean surface.
  3. Cut the dough into 5 equals parts.
  4. With a rolling pin, flatten the first dough the size of your tart pan.
  5. Add delicately the flattened dough into the tart pan.
  6. Poke the bottom of the dough.
  7. Proceed the same way for the rest of the dough and set aside.
  8. Preheat the oven to 180C degrees.
  9. Wash the mushrooms delicately and put them into a colander.
  10. In a large pan add 1 tablespoon of salted butter and the mushrooms.
  11. Sauté the mushrooms a few minutes until they become extremely moist (stir the entire time with a wooden spoon).
  12. Pour the mushrooms into the bottom of each tart pan.
  13. Sprinkle with Roquefort on the top of each tart.
  14. In a bowl pour the heavy cream and 1 egg.
  15. Whisk the 2 ingredients together then add the salt, the black pepper and finally the nutmeg.
  16. Pour the mixture on the top of each tart.
  17. Bake for 45 minutes (more or less depending on the oven).
  18. 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.

Bon Appétit!

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Filed Under: Savory tart, Starters
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