This mushroom and onion quiche is delicious and very easy to make, but as I always say, good ingredients make all the difference in the final result. This is another recipe that I made using Lurpak butter, which has been of premium quality for over a century, in addition to being natural, without dyes, which makes all the difference in the production of any dish. Try Lurpak butter and tell me later if it’s really amazing! Here at home she has been very successful! Now let’s start making this delicious recipe?
With this amount of ingredients you will make a quiche measuring approximately 22cm. To make the dough we will use:
– 1 and ½ cup (tea) of wheat flour;
– 100g of Lurpak butter with salt;
– 1 yolk;
– 60ml of whole milk;
– 1 teaspoon of baking powder.
Mix the flour with the Lurpak butter until it becomes a coarse “crumb”. Add the rest of the ingredients and knead well until it forms a ball.
Line the bottom and sides of the mold and keep it in the fridge while you prepare the filling. To do this, we will use:
– 50g unsalted Lurpak butter (if you prefer the salted version, add less salt at the end);
– 80g of dried mushrooms;
– 1 medium onion chopped;
– 1 can of whey-free cream;
– 3 eggs;
– 50g of grated parmesan cheese;
– salt, black pepper, nutmeg and green scent to taste.
Cover the funghi with water and let it rest for 30 minutes to hydrate. After this time, drain and reserve.
Sauté the onion in butter over low heat. Let it wilt and start to brown. Add the mushroom and mix well. Add salt and black pepper. Let the stew cool to room temperature before proceeding.
Beat the eggs lightly with a fork, add the cheese, a pinch of nutmeg and the cream.
Add the sautéed mushrooms, a handful of green chillies, the egg mixture with cream and mix well. Place this filling over the dough and bake in a preheated oven at 180ºC for approximately 30 minutes.
The quiche can be served warm or at room temperature and now just enjoy!
