Mini Mushroom Quiche - Israeli Recipe
Mini Mushroom Royal Quiche Recipe
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Ingredients
For the dough- 3 grams of salt
- 3 grams of sugar
- 200 grams of flour
- 100 gram of soft butter
- 10 ml of water
For the mushrooms:
- 20 grams of butter
- 2 tablespoons of olive oil
- 2 fresh mushroom baskets (small champignon or portobello)
- A pinch of salt
For the Royal Cream:
- 200 ml of milk
- 200 ml of sweet cream
- 4 large eggs
- Half a teaspoon of truffle puree
- A pinch of nutmeg
- Salt
- pepper
Preparation
1. Prepare the crisp dough:- Number 1 Heat oven to 170C/340F.
- Number 2 Mix the flour, butter, salt and sugar in a mixer.
- Number 3 When the dough is ready, add the water and stir until it is all combined with the dough.
- Number 4 Roll the dough until it gets very thin and put it at the bottom of the quiche mold.
- Number 5 Bake for about 10 minutes, until the dough is slightly golden, then remove it from the oven.
2. Prepare the filling:
- Number 6 Cut the mushrooms into thin slices.
- Number 7 Heat the olive oil and butter in a frying pan until the butter melts.
- Number 8 Add the mushrooms and stir until they become brown and all the liquid evaporates.
- Number 9 Add a little salt and stir.
3. Prepare the Royal Cream:
- Number 10 Mix the milk, the cream of the eggs, the truffle, the salt, the pepper, and the nutmeg.
- Number 11 Grind in a food processor in order to obtain a smooth paste.
- Number 12 Pour the Royal into the baked saucers and top it with the mushrooms.
- Number 13 Bake for another 10-15 minutes until the quiche is ready.
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