Quiche lorraine with mushrooms and smoked cheese

Quiche lorraine with mushrooms and smoked cheese, a suggestion from the French province for your winter and summer meals. A dish with light yet strong taste!

Ingredient

For stuffing:

• 150 g of metsovone cheese
• 1.5 kg round mushrooms
• 2 thyme sticks
• 2 tbsp butter Epirus brand, “Corfu type 50-50”
• 2 spring onions
• ½ cloves of garlic
• 1 cup white wine
• 250 ml of milk
• 125 ml of cream
• 3 eggs
• 1 bunch of chives
• salt, pepper, nutmeg
• 3 drops of truffle oil (optional)

For dough:

• 200 g of wheat flour
• 200g of butter Epirus brand, “Corfu type” 50-50 (softened)
• ½ tsp salt
• ½ tsp sugar
• 2 tbsp cold water

Execution

1. Beat the eggs in the mixer with sugar for 6-7 ‘until the mixture is soften and inflated. In a saucepan we put the couverture with the butter to melt.
2. After the egg-sugar mixture is ready, slow down  the mixer’s volume and slowly add the mixture with couverture and butter. Replace the mixer’s wire with the “feather” and keep mixing the ingredients.
3. Sift the flour and cocoa into a bowl and then add them gradually into the mixer, which we use in low mixing speed. Add walnuts and turn off the mixer.
4. Then add the hazelnut praline and finally the vanilla extract. Mix for some minutes to have a homogenized mix.
5. Add some butter in a tray/pan and sprinkle with sugar. Pour the mixture into the pan and bake in a preheated oven at 160 degrees for 45 minutes.