Quiche with Mushrooms and Carbonade
by Editorial Staff
I suggest making a quiche with mushrooms and carbonade. The pie turns out to be unusually tasty, juicy, and aromatic! For the filling, you can take absolutely any mushrooms, both fresh and frozen. I have champignons this time. The pie turns out to be quite nutritious and can easily replace breakfast, lunch, or dinner. Cooking is simple, I hope you enjoy the recipe.
Cook: 1 hour
Servings: 6-8
Ingredients
- Butter – 100 Grams
- Flour – 100 Grams
- Egg – 3 Pieces
- Onion – 1 Piece
- Carbonade – 150 Grams
- Mushrooms – 350 Grams (I have frozen champignons)
- Sour cream – 50 grams
- Cream – 50 Grams
- Cheese – 100 Grams
- Nutmeg – 1 Pinch
- Vegetable oil – 3 tbsp
- Water – 2 tbsp (ice cold)
- Salt – To taste
Directions
- Prepare all ingredients. Combine flour and diced butter. Rub the flour and butter with your hands until crumbs.
- Add an egg and a pinch of salt. Stir, add water, and knead to a soft dough. If necessary, you can add some more flour in the process. Gather the dough into a ball, wrap it in plastic and refrigerate for 30 minutes.
- Place the chilled dough in a greased pan, spreading the dough by hand. Form high bumpers. Fry the diced onion in a skillet until soft, add the mushrooms, and cook until the liquid evaporates. Finally, add the diced chop and salt to taste and sauté everything together for about 1-2 minutes. Place the filling over the dough and flatten.
- Combine remaining eggs, cream, sour cream, salt, and nutmeg. Add the grated cheese, stir and fill the filling with the resulting mass. Bake the pie at 180 degrees for about 30 minutes.
- Quiche with mushrooms and chop is ready. Sprinkle it with fresh herbs before serving, if desired, and serve.
Bon Appetit!
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