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!
- 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)
- 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
- 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.
- 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.
- 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.
- Then add the hazelnut praline and finally the vanilla extract. Mix for some minutes to have a homogenized mix.
- 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.
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