Quiche with mixed mushrooms and Taleggio Dop. Today the recipe of a rustic pie inspired by that of quiche lorraine but with a filling vegetarian and tasty mixed mushroom (I used mushrooms, para, chanterelles) and taleggio Dop: the result is a quiche with a crumbly, buttery and crispy, a creamy egg filling, cream and cheese and the smell of the forest mushrooms. Very easy to do, also because on my You Tube channel will also find the VIDEO RECIPE of PASTA BRISE’, the quiche with mushrooms and Taleggio Dop is a hearty main dish perfect season. I recommend to accompany the quiche with mushrooms to grilled vegetables, like broccoli or cauliflower or broccoli rabe sautéed in a pan, for a balanced dinner. The great thing of quiche is that you can prepare in advance, Indeed, over time you flavor and take more character. If you decide to prepare the quiche with mushrooms and Taleggio Dop with 24-12 hours in advance, store it in a refrigerator and then heat it in the oven at 100 degrees. And do not forget to look around here on Site page for salat cakesand to find many other delicious recipes. Have a good day!
CAKE WITH MUSHROOMS AND RUSTIC TALEGGIO DOP (doses for a cake of 24 cm)Print This
- 350 grams of shortcrust pastry (here is the recipe and recipe videos)
- 2 whole eggs
- 3 egg yolks
- 200 grams of Taleggio
- porcini mushrooms, chanterelles, para or mushrooms to taste, to taste
- fresh parsley, to taste
- 300 ml cream
- 60 grams of shredded PDO Parmigiano Reggiano
- salt and pepper, to taste
- a pinch of nutmeg
- extra virgin olive oil, to taste
To prepare the quiche with mushrooms and Taleggio Dop, first prepare the shortcrust pastry following the recipe found here, then wrap it in plastic wrap and refrigerate for at least one & #8217; now. You can also prepare & #8217; dough in advance, keep it in the refrigerator and use it the next day.
Grease and flour the cake tin. Spread the pastry crust to 5 millimeters thick and coat the bottom and the edges of the pan, then rest in refrigerator for at least 30 minutes: l & #8217; mixture will cool and, in baking, do not run the risk of retreats on the edges. Preheat the oven to 180 degrees static. Put on & #8217; dough a sheet of parchment paper and cover it with a handful of dried vegetables, then cook in the shell of white dough crust for 15 minutes. Remove from oven and allow to cool.
Clean the mushrooms, eliminating the tail from the stem, then scrub them with a soft cloth, slightly moistened, to remove soil. Cut the mushrooms into slices not too thin and sauté in a pan with a drizzle of extra virgin olive oil, salt and freshly ground black pepper.
For the filling of quiche with mushrooms and Taleggio Dop, Finely chop the parsley. Dice the taleggio Dop. Place in a bowl the whole eggs and the egg yolks, chopped parsley, parmigiano Reggiano PDO, a pinch of nutmeg and cream. Beat with a hand whisk until mixture is smooth, then add salt and pepper.
Place the cheese and mushrooms on the bottom of the Pan, cover with egg mixture and arrange some fungus on the surface to seal of quiche. Cook the rustic pie with mushrooms and Taleggio Dop for 20 minutes at 180 degrees static (Bake at medium height) or until browned on the surface. Let stand the quiche with mushrooms and Taleggio for 10 minutes before serving, so that the filling is rassodi. Bon appétit!
You can also use frozen mushrooms to prepare the quiche with mushrooms and Taleggio. The important thing is to eliminate all the excess water after cooking that, in the case of frozen mushrooms, is much higher amounts than the fresh mushrooms.