Quiche with mushrooms and Taleggio Dop

Procedure

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.

Quiche with mushrooms

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!