Cheese and Mushroom Quiche Lorraine

Exquisite cheese pie from the masters of French cuisine! I found this old recipe in a book that my grandmother gave me. This food is suitable for lunch in the autumn and winter seasons. This quiche Laurent can be prepared for guests; it goes well with warm dry white wine.
cook time: 2h
Nora Vaughn
Cheese and Mushroom Quiche Lorraine

Nutrition Facts (per serving)

205
Calories
14g
Fat
10g
Carbs
7g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 1.5 cup
Margarine 125 g
Sour cream 4 tbsp

For filling:

Champignon 500 g
Leek 1 pc
Greenery 50 g

For filling:

Cream 200 ml
Chicken eggs 3 pc
Hard cheese 150 g
Nutmeg to taste
Dry spices to taste
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
Ingredients for Quiche Lauren Cheese Pie.

Step 2

Step 2
I always start with the dough because it will need to be allowed to rest.

Step 3

Step 3
From sifted flour, chilled margarine and cut into pieces, I knead the dough.

Step 4

Step 4
I add a little salt and knead the dough. I do this by rubbing it into crumbs with my hands.

Step 5

Step 5
I add sour cream. The dough will be elastic and soft. If suddenly it is not like that, add more sour cream (you need 3 or 4 tablespoons in total).

Step 6

Step 6
Now I roll the dough into a ball.

Step 7

Step 7
I wrap it in film and put it in the refrigerator for an hour.

Step 8

Step 8
Cut the champignons into slices, setting aside 3 beautiful champignons.

Step 9

Step 9
Cut the reserved champignons into beautiful longitudinal slices (cap + stem).

Step 10

Step 10
Peel the washed leeks, cut the white part into circles, then each in half or into 4 parts (depending on the thickness of the leek).

Step 11

Step 11
Fry the mushrooms in vegetable oil until the liquid evaporates.

Step 12

Step 12
Add the leek and simmer for three minutes.

Step 13

Step 13
Place the dough in a basket-shaped mold with sides (grease the mold with oil!). Make the side high.

Step 14

Step 14
Place parchment on the dough, dry peas or beans on top of it. Bake in preheated to 180 degrees. oven for 15 minutes.

Step 15

Step 15
Filling: Whisk eggs with salt, nutmeg, pepper.

Step 16

Step 16
Add sour cream and stir.

Step 17

Step 17
Add finely grated cheese (put a teaspoon of cheese aside) and mix.

Step 18

Step 18
Place the fried mushrooms and onions in the baked pastry basket (remove the paper and peas), level the surface.

Step 19

Step 19
Chop the greens.

Step 20

Step 20
Sprinkle the future pie with herbs.

Step 21

Step 21
Pour the cheese mixture on top and smooth it too. Place the quiche Laurent in the oven.

Step 22

Step 22
Meanwhile, very carefully fry the beautiful champignon pieces until lightly browned.

Step 23

Step 23
As soon as the quiche is browned, take it out, place beautiful slices of champignons on top, sprinkle grated cheese on top and bake until fully cooked.

Step 24

Step 24
Remove the finished quiche Laurent from the oven, cover with a napkin and leave in the pan for 10 minutes. Transfer the cooled quiche to a wire rack and let it cool further under a napkin. Quiche Laurent can be served either cold or warm (keep in the refrigerator or at room temperature).

Additional rubrics

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