47
Mushroom quiche
5
(54)
80 min
0 kcal
tonpetitchef
Preparación de la receta
1
INGREDIENTS: - 200g of assorted mushrooms - 1 leek - 1 garlic clove - 200g of ricotta - 3 eggs - 50g milk - 20g grated Parmesan cheese - a pinch of nutmeg - a pinch of chopped parsley - salt and pepper - pepper - EVOO For the base: 175g wholemeal rye flour, 40g EVOO, 55g water, a pinch of salt.
2
Mix and knead the base ingredients for a few minutes, form a ball, cover it with plastic wrap and let it rest for 30 minutes.
3
Chop the leek and garlic and sauté with a dash of EVOO.
4
Chop and clean the mushrooms well. Add to the pan and season with salt and pepper.
5
Stretch the dough between two baking sheets, transfer to a mold, cover with baking paper and put something solid (rice or dried chickpeas).
6
Bake in a preheated oven at 180° for 10 minutes.
7
Beat the eggs, ricotta and parmesan cheese, milk and nutmeg in a bowl. Add the mushrooms when ready and mix well.
8
Pour the mixture over the base (with the 10 minutes of baking time) and bake for another 30-40 minutes at 180°.
Ingredientes
1 ración
1 ración
Ricotta cheese
200 gramos
Mushroom
200 gramos
Wholemeal rye flour
175 gramos
Chicken egg
150 gramos (aprox. 3 unidades)
Leek
75 gramos (aprox. 1 unidad)
Natural mineral water
55 gramos
Whole cow's milk
50 gramos
Extra virgin olive oil
40 gramos
Parmesan cheese
20 gramos
Parsley
5 gramos (aprox. 1 puñado)
Garlic
3 gramos (aprox. 1 unidad)
Nutmeg
3 gramos (aprox. 1 cucharadita)
Black pepper
3 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
1 ración
1 ración
Ricotta cheese
200 gramos
Mushroom
200 gramos
Wholemeal rye flour
175 gramos
Chicken egg
150 gramos (aprox. 3 unidades)
Leek
75 gramos (aprox. 1 unidad)
Natural mineral water
55 gramos
Whole cow's milk
50 gramos
Extra virgin olive oil
40 gramos
Parmesan cheese
20 gramos
Parsley
5 gramos (aprox. 1 puñado)
Garlic
3 gramos (aprox. 1 unidad)
Nutmeg
3 gramos (aprox. 1 cucharadita)
Black pepper
3 gramos (aprox. 1 cucharadita)
Salt
1 gramo (aprox. 1 cucharadita)
1
INGREDIENTS: - 200g of assorted mushrooms - 1 leek - 1 garlic clove - 200g of ricotta - 3 eggs - 50g milk - 20g grated Parmesan cheese - a pinch of nutmeg - a pinch of chopped parsley - salt and pepper - pepper - EVOO For the base: 175g wholemeal rye flour, 40g EVOO, 55g water, a pinch of salt.
2
Mix and knead the base ingredients for a few minutes, form a ball, cover it with plastic wrap and let it rest for 30 minutes.
3
Chop the leek and garlic and sauté with a dash of EVOO.
4
Chop and clean the mushrooms well. Add to the pan and season with salt and pepper.
5
Stretch the dough between two baking sheets, transfer to a mold, cover with baking paper and put something solid (rice or dried chickpeas).
6
Bake in a preheated oven at 180° for 10 minutes.
7
Beat the eggs, ricotta and parmesan cheese, milk and nutmeg in a bowl. Add the mushrooms when ready and mix well.
8
Pour the mixture over the base (with the 10 minutes of baking time) and bake for another 30-40 minutes at 180°.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Valoraciones
Etiquetas
Pizzas
Dinner
Dairy
Autumn
Desserts
Vegetarian
All
Meals
Use
Vegetables
Salads and bowls
Egg
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