Mushroom And Goat Cheese Quiche
Recipe and design: The White Chef
Yield: 8 servings
Prep time: 30 minutes
Ingredients:
- 50 grams of frozen pie dough, thawed
- 500 grams of the mushroom of your choice
- 3 tbsp of Tnuva Butter, melted
- 5 thyme leaves
- Salt and ground pepper to taste
- 5 slices of Tnuva Goat Cheese
For the filling:
- 1 cup (220 ml) of 15% fat Tnuva sour cream
- 1 large egg
- 1 container of 15% fat cooking cream
- 3 tbsp of Parmesan Cheese, grated
- A pinch of ground nutmeg
- Salt and pepper to taste
Instructions
Preheat the oven to 180 (350 f) degrees
Drizzle the sliced mushrooms in the melted butter and season with the salt, pepper and thyme. Spread in a baking pan and bake for 20 minutes, until golden brown.
To bake the crust, roll the dough slightly over baking paper, and fold over the bottom of the pan and its sides. Remove the excess dough, tighten the remaining dough around the edges of the pan and punch down with a fork. Bake for 10-15 minutes, until the dough is partially ready. Remove and cool.
Prepare the filling by mixing all the listed ingredients.
Add the fried mushrooms to the half baked crust and pour the filling over it. Add the slices of goat’s cheese. Bake for 30 minutes, until golden brown.
