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Mushroom quiche with Gruyère
20 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 475
  • Fat about 31g
  • Carbohydrates about 31g
  • Protein about 19g
This is needed
This is needed for 4 people
Dough
  • 1 pastry dough, rolled into a circle
Topping
  • 2 shallot
  • 500 g mushrooms
  • 1 tbsp butter
  • 0.5 tsp salt
  • a little pepper
Sauce
  • 1.5 dl milk
  • 3 egg
  • 100 g grated Gruyère
  • 1 garlic clove
  • a little pepper
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Dough
Place the pastry dough on a baking tray (approx. 28 cm diameter) lined with baking paper, prick the base with a fork.
Topping
Finely chop the shallots and halve or quarter the mushrooms, depending on size. Heat the butter in a large pan. Sauté the shallots and mushrooms for approx. 5 mins. Season, continue to cook until all of the liquid has evaporated, allow to cool slightly and spread on top of the pastry base.
Sauce
To make the sauce, mix together the milk, eggs and Gruyère. Crush the garlic into the mixture and season. Bake for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly and serve warm.

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