Mushroom quiche is simple to make and of course extremely delicious (super-delicious!) - recommended for all occasions such as hosting a family dinner and more. Of course it really should be prepared with freshly cut mushrooms, but canned mushrooms will also work nicely. (For the really brave - add chili powder with the spices ... This upgrade is very hot and is not recommended if you have children...)
- Prep Time : 45 minutes
- Cook Time : 30 minutes
- Mushrooms - 2 Baskets or 2 Cans
- Sour cream - 1 Carton - 15%
- Cottage Cheese - 1 Carton
- Onion - 1 Large
- Potato Flour - 1/2 Cup
- Yellow Cheese - 3.5 Ounces - Grated
- Mozzarella - 3.5 Ounces - Grated
- Kashkaval cheese - 1.75 Ounces
- Salt - As Needed
- Ground Black Pepper - As Needed
- Nutmeg - 1/4 Teaspoon
- Cooking cream - 150ml
- Eggs - 3
- Olive Oil
- Canola Oil
- Take all the mushrooms - cut into slices about half a centimeter thick. (If using canned mushrooms - just drain well)
- Heat a large skillet with olive oil.
- When the oil is hot, add the onion until it becomes translucent.
- Add the mushrooms and fry until the onion begins to brown.
- Add the cooking cream (not sour cream!!) and bring to a boil.
- Add the salt, pepper and nutmeg, gently mix and let simmer on a low heat for another 2 minutes.
- Transfer the mixture to a bowl and let it cool (you can mix with a wooden spoon occasionally to release some heat).
- Meanwhile, preheat the oven to 350 Fahrenheit.
- When everything is cooled to room temperature, add the remaining ingredients except canola oil.
- With canola oil Grease a “loaf pan” (you can use a disposable for this) - it is important to lubricate all the sides and bottom well.
- Pour the batter into a pan to a height of two thirds - three-quarters of the height (batter will rise!)
- Place in the oven for 30-35 minutes.
- To check if the pie is ready - pop a toothpick in the middle. If it comes out dry its ready.
Serve with salad and vinaigrette dressing - don’t forget, its prefect for any and every event!