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Mushroom-Cheddar Quiche

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Mushroom-Cheddar Quiche

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Mushroom-Cheddar Quiche Recipe Mushroom-Cheddar Quiche Recipe

Here’s a delectable dish that is very best for breakfast, brunch, lunch — even dinner. With its savory, cheese-scented crust, and creamy, mushroom-studded filling atop a layer of sharp cheddar cheese, it is merely impossible to resist.

At a look

Prep
Bake
Total
Yield
one nine” quiche

Ingredients

Crust

  • three/four cup King Arthur Unbleached All-Purpose Flour
  • 1/four cup Hi-maize Fiber; or exchange 1/four cup all-purpose flour
  • 1/four cup Vermont cheese powder, non-compulsory
  • 1/four teaspoon dry mustard
  • half of teaspoon salt
  • 6 tablespoons chilly unsalted butter, in ½” cubes
  • 1/four cup shredded Parmesan cheese
  • 2 to a few tablespoons chilly water*
  • *If you exchange flour for the Hi-maize, build up the water by means of half of to one tablespoon.

Filling

  • 2 tablespoons unsalted butter
  • 1 cup chopped onion; about 1 medium onion
  • eight oz white mushrooms, sliced
  • three massive cloves garlic, peeled and finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon contemporary thyme; use kind of to style
  • 1 1/four teaspoons salt, divided
  • ¼ teaspoon flooring black pepper
  • eight massive eggs
  • ½ cup milk
  • 1 cup shredded sharp cheddar cheese

Crust

  • three oz King Arthur Unbleached All-Purpose Flour
  • 1 1/four oz Hi-maize Fiber; or exchange 1 ounce all-purpose flour
  • 1 ounce Vermont cheese powder, non-compulsory
  • 1/four teaspoon dry mustard
  • half of teaspoon salt
  • three oz chilly unsalted butter, in ½” cubes
  • 1 ounce shredded Parmesan cheese
  • 1 to one half of oz chilly water
  • *If you exchange flour for the Hi-maize, build up the water by means of 1/four to one/2 ounce.

Filling

  • 1 ounce unsalted butter
  • five half of oz chopped onion; about 1 medium onion
  • eight oz white mushrooms, sliced
  • three massive cloves garlic, peeled and finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon contemporary thyme; use kind of to style
  • 1 1/four teaspoons salt, divided
  • ¼ teaspoon flooring black pepper
  • eight massive eggs
  • four oz milk
  • four oz shredded sharp cheddar cheese

Crust

  • 85g King Arthur Unbleached All-Purpose Flour
  • 35g Hi-maize Fiber; or exchange 28g all-purpose flour
  • 28g Vermont cheese powder, non-compulsory
  • 1/four teaspoon dry mustard
  • half of teaspoon salt
  • 85g chilly unsalted butter, in ½” cubes
  • 28g shredded Parmesan cheese
  • 28g to 43g chilly water
  • *If you exchange flour for the Hi-maize, build up the water by means of 7g to 14g.

Filling

  • 28g unsalted butter
  • 156g chopped onion; about 1 medium onion
  • eight oz white mushrooms, sliced
  • three massive cloves garlic, peeled and finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon contemporary thyme; use kind of to style
  • 1 1/four teaspoons salt, divided
  • ¼ teaspoon flooring black pepper
  • eight massive eggs
  • 113g milk
  • 113g shredded sharp cheddar cheese

Instructions

  1. To make the crust: Whisk in combination the dry substances.
  2. Work within the butter till the mix is crumbly.
  3. Toss within the cheese, then drizzle within the water, stirring gently till all is calmly moistened.
  4. Pat the dough right into a disk, wrap, and refrigerate for 30 mins.
  5. To make the filling: Heat the butter over medium warmth in a big pan till foaming.
  6. Add the onions and prepare dinner for five mins.
  7. Add the mushrooms and prepare dinner till the mushrooms begin to lose their juices, about 10 mins.
  8. Mix within the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to mix; take away from the warmth.
  9. Preheat the oven to 375°F.
  10. Combine the eggs, milk, and ultimate three/four teaspoon of salt.
  11. To compile the quiche: Transfer the dough to a floured floor, and roll it ¼” thick. Line a nine” pie pan with the dough, crimping the sides.
  12. Line the ground of the crust with the cheese, best with the mushrooms, and pour within the egg aggregate.
  13. Bake the quiche for 35 to 40 mins, till the threshold of the crust is brown, and the filling seems set.
  14. Remove the quiche from the oven, and serve heat.
  15. Yield: one nine” quiche.
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