Mushroom quiche

Name: Mushroom quiche
Total time: 4800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 1/4 cups All-purpose enriched wheat flour; 1/2 tsp salt; 1/2 cup unsalted butter,; 4-6 tbsp ice cold water; 1 tbsp extra virgin olive oil; 3 c mushroom, sliced; 1 cup onion, diced good; 1 tbsp garlic, crushed; 2 geen chilies chopped; 2 cup heavy cream; 2 tbsp all-purpose flour; 1 tsp salt; 1/4 tsp Cracked pepper to taste; 1/8 tsp cayenne pepper; 1/8 tsp nutmeg; 1 cup cheese, shredded (your choice); as required garnish with olives

Lakshmi Sridharan Ph D @cook_19872338

USA

#ATW
Quiche is known as a dish of classic French cuisine. However, historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. Mushroom is the only vegetable that has unique nutrients such as vitamin D, and selenium and an unique flavor , unami, It reduces the chances of getting cancer and Parkinson’s disease. A healthy tasty dish. Quiche is a full meal.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

80 mins

6 servings

For Crust:
2 1/4 cupsAll-purpose enriched wheat flour
1/2 tspsalt
1/2 cupunsalted butter,
4-6 tbspice cold water
For Filling:
1 tbspextra virgin olive oil
3 cmushroom, sliced
1 cuponion, diced good
1 tbspgarlic, crushed
2geen chilies chopped
2 cupheavy cream
2 tbspall-purpose flour
1 tspsalt
1/4 tspCracked pepper to taste
1/8 tspcayenne pepper
1/8 tspnutmeg
1 cupcheese, shredded (your choice)
as requiredgarnish with olives

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Steps

80 mins

1

Make a checklist. keep all required ingredients within reach
2

Make a checklist. keep all required ingredients within reach. Pre heat the oven 180c (375F)
3

Crust: Combine flour and salt in a bowl. Cut butter into small cubes and add to the flour in the bowl. using your fingers combine them together as you do making chappathi. Make a smooth ball, cover with a cling wrap. refrigerate for 30 minutes. Remove dough and roll on a floured surface. Use a a deep dish Quiche pan or a springform cakepan. I used a a springform cakepan.. line the bottom with a parchemnt paper. fit into the bottom of the pan, letting the sides flop over.
4

Fit the bottom and sides, and then using back of palm fit into corners. Cut excess off the top so that dough is flush. Prick it with a fork to avoid rising up. Place pan in the freezer for at least 20 mins, longer is fine too. Dough should not bend to the touch. Place in the pre heated oven for 10-15 mins or until it is little brown brown. Take out and cool. when the dough is in the freezer, prepare the filling. On a microwave safe plate, spead the mushroom slices, microwave for 5 minutes.
5

Filling: Over medium heat, heat oil in a pan. Add onion, and sautee until soft. Add garlic, green chiles; Season with a good pinch of salt and pepper. After 5 minutes, turn off the heat and cool
cream filling : In a saucepan, over medium heat, add the melted butter, maida and Mix it well. fry for a minute. Pour a cup of heavy cream and Whisk it well. Add salt to taste, black pepper, nutmeg to taste and Mix it well together. reduce the filling to half. Turn off the heat, cool.
6

ON the baked crust layer half of the cooked onion, musroom. layer 1/2 c of cheese othe top. Layer rest of the veggie filling. Layer the second half half of the cheese. Pour the cream filling on the top. sprinkle freshly ground pepper on the top.
7

Bake:. Place in the pre heated oven for 45-50 mins or until golden brown and set (Quiche should not wiggle) Allow to cool slightly, garnish with 10-12 olives. if you like cheese sprinkle some more cheese over the top. Transfer the baked dish to a plate. Loosen the cake pan, and remove, leaving the bottom on the plate. Tasty Quiche is ready to serve. Sslice and serve. Yo may serve with a salad.

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Lakshmi Sridharan Ph D @cook_19872338

on March 11, 2022 18:32

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography