Herbed mushroom quiche
by Irene Vlach
Ingredients
- 1 1/2 Tbsp beurre
- 1 petit oignon, finely chopped
- poivre
- 8-12 ox champignons, sliced
- 3 Tbsp vin blanc
- 3 Tbsp herbettes, finely minced
- 1/4 cup gruyere, rape
- 2/3 cup creme-a-fouetter
- 2 oeufs
- 2 oignon vert, thinly sliced
Instructions
Partially bake the crust: 400F - 20'. Remove weights, bake for another 3-5 min.
Melt butter in large skillet. toss chopped onion, season with pepper, cook for ca. 2', stirring until translucent. Add the mushroms, seasons again. Increase the heat to high; cook for 5-8', stirring until the mushrooms are softened and browned.. Add wine, brind to a boil and cook until it evaporates. Sprinkle the onion mushrooms mix with 1 Tbsp of the minced herbs (parsley, rosmary, thyme, basil), cook 30" and cool.
Sprinkle half the grated cheese evenly over the bottom of the crust and top with the remaining herbs. Spoon over the onion mushroom mix, avoiding any liquid that may have accumulated.
Lightly whisk together the cream and eggs, season with pepper. Pour over the cheese and mushroom, then scatter the sliced scallion and the remaining cheese,
350 F - 30-35'
Journal.