Quiche with Mushrooms, Thyme and Blue Cheese
by Editorial Staff
Delicious hearty pie with mushrooms, aromatic thyme, and spicy blue cheese. The base is the perfect cheese dough that fits any quiche.
Ingredients
Chopped dough:
- 500 g of premium wheat flour
- 10 g salt
- 255 g cold butter, diced
- 120 g cold water
- 57 g cold eggs
Filling with spinach and feta:
- 60 g finely chopped onions
- 30 g butter
- Defrost 200-250 g frozen chopped spinach in the refrigerator, squeeze out excess liquid
- 180 g milk
- 180 g cream 33-40%
- 113 g eggs at room temperature
- 57 g yolks at room temperature
- 2.5 g salt
- 1 g ground black pepper
- 100-130 g chopped feta
Directions
- Cheese chopped dough: Mix flour and salt and place in freezer for 30 minutes.
- Put flour and butter in the processor bowl, mix into crumbs in a pulse mode. Add cheese and egg, mix until the mass begins to collect into a ball. Turn off the processor immediately, transfer the dough to the mat, quickly knead with cold hands.,
- Cover with parchment (Teflon or silicone mat), roll out. Transfer to the mold, press well to the bottom and sides. Refrigerate for at least 1 hour, preferably overnight. Preheat the oven to 160 degrees, convection mode. Bake the quiche base on a medium level for 20 to 25 minutes until golden brown. Cool slightly.
- Filling with mushrooms, thyme, and blue cheese: Heat the oil in a heavy-bottomed pan. Add 2 cloves of garlic crushed with the flat side of a knife and fry until aromatic. Remove garlic from the pan and add the onion. Add a little salt and caramelize over low heat. Add chopped garlic at the end, fry for 2 minutes.
- Chop the mushrooms coarsely and fry in butter until golden brown. In a small saucepan with a thick bottom, heat the cream and milk almost to a boil. At the same time, beat eggs with salt (remember the salt in the onion) and pepper and mix with the cheese. Stirring continuously with a whisk, introduce the hot milk mixture into the egg.
- Add onion, garlic and thyme leave to the sauce, mix. Put the mushrooms in a warm quiche base, put the whole filling on top, distribute the Dor blue pieces evenly over the surface.
- Bake at 160 degrees in the middle oven for about 40 minutes. The filling should set completely. Cool for at least 30 minutes before serving.
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