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 BRISÉE.
This pie is a hearty main dish perfect season. I recommend to accompany the pie with mushrooms and Taleggio Dop to a cooked vegetable side dish, 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 browse through all my QUICHES OF RECIPES where you can find simple and delicious ideas and, since we are in the right season, have a look at all my RECIPES WITH MUSHROOMS. Have a good day!
350 grams of shortcrust pastry (here is the video recipe step by step)
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 of all you have to do PASTA BRISE' following the recipe found here on my YouTube channel, then wrap it in food film and store in the refrigerator for at least an hour. You can also prepare the 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: the dough will cool and, in baking, do not run the risk of retreats on the edges. Preheat the oven to 180 degrees static. Put a sheet of baking paper on the dough and cover it with a handful of dried legumes, 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.