Mushroom and Emmental quiche

Name: Mushroom and Emmental quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 300 g button mushrooms; 200 ml pouring cream; 60 g emmental; 15 ml olive oil; 3 eggs; 250 g all-butter shortcrust pastry

Mushroom and Emmental quiche. Prepared with Emmental instead of grated Gruyère.

Active time25 min

Cooking45 min

Total1 h 15 min

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Ingredients

300 g button mushrooms
200 ml pouring cream
60 g Emmental
3 eggs
15 ml olive oil
250 g all-butter shortcrust pastry

Preparation

Step completed · 1
Preheat the oven to 180 degrees Celsius. Clean and thinly slice the mushrooms. Heat the oil in a frying pan and brown the mushrooms for 8 minutes, until their liquid has evaporated.
Step completed · 2
Lay the pastry in a tin lined with baking paper and prick the base. Beat the eggs and cream, then add the Emmental followed by the mushrooms. Pour into the pastry case.
Step completed · 3
Bake for 35 minutes, until the centre is set and the pastry is golden.

Allergens

Eggs
Gluten
Milk

Nutrition

Per serving · recipe for 4 people

Energy: 540 kcal
Protein: 15 g
Carbohydrate: 31 g
Fat: 39 g
Saturates: 22 g
Fibre: 2 g
Salt: 1.4 g

Variations

French
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Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration