Mini Mushroom Quiche - Israeli Recipe

Mini Mushroom Royal Quiche Recipe

These scrumptious mushroom mini quiches taste terrific. They are petite, and crispy and their filling combines rich royal cream with flavorsome mushrooms. This is the true hit of every meal. Are you up and ready? Get your kitchen uniform on and let's get it started!

Ingredients

For the dough

• 200 grams of flour
• 100 grams of soft butter
• 3 grams of salt
• 3 grams of sugar
• 10 ml of water

For the mushrooms:

• 2 fresh mushroom baskets (small champignon or portobello)
• 20 grams of butter
• 2 tablespoons of olive oil
• A pinch of salt

For the Royal Cream:

• 200 ml of milk
• 200 ml of sweet cream
• 4 large eggs
• Half a teaspoon of truffle puree
• A pinch of nutmeg
• Salt
• pepper

Preparation

1. Prepare the crisp dough:

• Heat oven to 170C/340F.
• Mix the flour, butter, salt, and sugar in a mixer. 
• When the dough is ready, add the water and stir until it is all combined with the dough.
• Roll the dough until it gets very thin and put it at the bottom of the quiche mold. 
• Bake for about 10 minutes, until the dough is slightly golden, then remove it from the oven.

2. Prepare the filling:

• Cut the mushrooms into thin slices. 
• Heat the olive oil and butter in a frying pan until the butter melts. 
• Add the mushrooms and stir until they become brown and all the liquid evaporates. 
• Add a little salt and stir.

3. Prepare the Royal Cream:

• Mix the milk, the cream of the eggs, the truffle, the salt, the pepper, and the nutmeg. 
• Grind in a food processor in order to obtain a smooth paste.
• Pour the Royal into the baked saucers and top it with the mushrooms. 
• Bake for another 10-15 minutes until the quiche is ready. 

Tip: Dip a knife in the center and it should come out clean.

I hope you enjoy making these delicious mini quiches! 

Let me know if you have any questions or if you'd like me to adjust the recipe to fit any dietary restrictions or preferences.