Quiche with Forest Mushrooms

And bake quiches again. For the base, I prepared dough from a mixture of wheat and rye flour, because in combination with unsweetened filling – this time mushroom – the salty dough with a distinct rye taste is much tastier than the usual one (made from wheat flour). Fresh mushrooms, of the current collection – Pushchino boletus and aspen mushrooms.

Ingredients

• butter – 150 gr;
• flour – 2 cups (300 gr);
• cold water – 2 tablespoons;
• salt – 1/2 teaspoon;
• frozen or fresh forest mushrooms – 800 gr;
• onions – 2 pcs;
• cream – 300 ml;
• cheese – 150 gr;
• eggs – 4 pcs;
• nutmeg, black pepper, salt;
• vegetable oil – 3 tablespoon.

Directions

1. Quickly rinse the frozen mushrooms in a colander under running cold water.
2. Fill with cold water and set to cook. After boiling, add salt and cook for 10 minutes over medium heat. For now, finely chop the onion.
3. Heat vegetable oil in a skillet and sauté onion for 3 minutes until soft. Boiled mushrooms with salt. Send them to the onion, cover, and simmer for 25 minutes, stirring occasionally.

   

4. While you can do the test. We send diced butter, salt, and flour to the food processor. Stir for a couple of minutes. Don’t let the oil melt.
5. Then add cold water to the dough and mix again. The dough should roll into a ball. If it doesn’t, add another spoonful of water. Then we lay out the dough in a split form and crush it with our fingers, making the sides.
6. We make strips from foil. And we put them on the edges of the mold with the sides of the dough so that they do not “fall”. We send it to an oven preheated to 180 degrees for 15 minutes.
7. Let’s fill it. Whisk the eggs together. Mix them with cream, nutmeg, and black pepper. Add a little salt. Grate cheese on a coarse grater.
8. At the end of cooking, sprinkle the mushrooms with black pepper. If you see water in the skillet, cook the mushrooms without a lid for the last 5 minutes to evaporate the water.
9. We take out the dough from the oven, remove the foil. We put the mushrooms. Sprinkle with cheese on top. And pour out the fill. We send it back to the oven for 40 minutes. Until golden.

   

10. You can serve it both warm and cold.