Mushroom Quiche

A great quiche for any occasion and the dough is simply perfect.

Source 

Not available in English

Taste 5 (out of 5)

Difficulty 2 (out of 5)

Ingredients

For the dough

- 2 cups all purpose flour (910 cal)

- 1/2 tsp baking powder

- 170 g sour cream (365 cal)

- 75 g margarine (535 cal)

- pinch of salt

For the filling

- 1 tbsp canola oil (120 cal)

- 2 large onions (120 cal)

- 2 cloves garlic (10 cal)

- 500 g chopped mushrooms (125 cal)

- 2 tbsp milk (15 cal)

- 2 tbsp white wine (25 cal)

- 2 eggs (140 cal)

- 4 egg whites (60 cal)

- 170 g sour cream (365 cal)

- 200 g shredded cheese (805 cal)

- salt and pepper to taste

Total 3595 cal, 6 individual quiches or 2 9” quiches, 600 cal / individual quiche

Instructions

1. Mix all the dough ingredients and knead until uniform. Refrigerate for at least 20 minutes. 

2. Roll the dough and line the pie pans (this dough should be enough for 2 9’’ or 6 individual pie pans).

3. In a large frying pan saute chopped onions and the crushed garlic with 1 tbsp of oil, until the onions brown. Add the mushrooms and saute for 10-15 more minutes. Pour wine and milk and season with salt and pepper. You can also add dill and / or basil if desired. Saute for 5 more minutes. 

4. Lightly beat the eggs and mix with the sour cream and the cheese. Pour over the sauteed mushrooms and transfer the filling into the pie pans. 

5. Bake at 375F for about 50 minutes until the filling is firm and golden brown.

Afterthoughts

- A very good quiche, and presentable too. Better warm, but can be also served cold. 

- The dough is very easy to make and is pretty tasty: not too crunchy and not too gooey. Even fills a bit like a puff pastry in the finished quiche. It also does not stick to the pie pan. One of the better pie doughs I’ve tried so far.