Sunday, June 26, 2011

Quiche aux champignons

I made this quiche the other day and it turned out pretty well.
It was a bit more work than I expected because you have to fry each ingredient before finally baking the whole quiche...
But it was worth the effort. 
Again I found this recipe in another France-themed issue of "Lust auf Genuß"- magazine. 
There they served it as four small tartelettes. 
Instead of four small tartelettes I made one big quiche because I only have one big baking pan.
I also changed a few other things, like using rosemary instead of parsley because it adds much more flavour and goes well with mushrooms, and instead of two shallots I chopped an onion because I didn't have any shallots at home...

Here's what you need:

200g frozen ready-made pastry (ca 4 sheets)
500g mushrooms (champignons, portobellos)
1 onion
100g smoked bacon
1 Tbsp ground/finely chopped fresh rosemary (ca 4-5 twigs)
2 Tbsp butter and some butter for greasing the pan.
3 eggs
200g cream
50g-75g Gruyere
Salt, Pepper 

Preheat the oven to 200°C.
Defrost the ready-made pastry sheets.
Clean the mushrooms and cut into thin slices (do not wash them! Just gently brush off the dirt).
Dice the onion into fine little cubes.
Dice the bacon into cubes.
Melt butter in a pan, add the mushrooms and fry them at medium heat for about 5 minutes.
Remove the mushrooms and set them aside.
Now fry the bacon cubes in the same pan.
Remove the bacon and set it aside, as well.
Sauté the onion cubes in the bacon-mushroom fat.
In a bowl shortly whisk the eggs.
Mix in the cream and the finely chopped rosemary.
Carefully season with salt and pepper (bacon and gruyere already add salt to it!).
Take the defrosted pastry plates and knead them all together to one big piece of dough.
On a floured working top roll out the dough by using a rolling pin.
Make sure the dough is bigger than the baking pan. 
Place the dough in the pan and press the longer edges onto the border of the cake pan.
The pastry border should be approx. 3-4cm high.
Pierce the dough repeatedly with a fork.
Now one after another place the mushrooms, onion cubes, bacon cubes and the cheese on the pastry bottom of the pan and spread everything evenly.
Pour the egg cream on top of it.

Bake for approx. 40 minutes.

Let it cool down for a bit.

Served best with a salad and a glass of white wine.

PS: While typing this blog post a young obviously flight inexperienced pigeon landed in our chive&dill bed... So ugly and somehow cute at the same time. Also funny and disgusting at the same time.

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