Lauren Quiche Cheese Pie with mushrooms

Exquisite cheese pie from the masters of French cuisine! I found this old cooking recipe in a book that my grandmother gave me. Such food is suitable for lunch in the autumn and winter season. This lauren quiche can be prepared for guests, it is good with warm dry white wine.

Annelly

The author of the recipe

Lauren's Quiche cheese pie with mushrooms

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Composition / ingredients

servings:

For the dough:

Wheat flour

1.5

Margarine

125

Sour cream

For filling:

Champignons

500

Leek

Greenery (a mixture of fresh herbs - 1 bunch)

For filling:

Cream (15-20%)

200

Chicken eggs (or 4)

Hard cheese

150

Nutmeg (pinch)

to taste

Spices dry (in the dough, in the filling, in the filling to taste and optional)

to taste

Salt (in the dough, in the filling, in the filling to taste and optional)

to taste

Ground black pepper (in the dough, in the filling, in the filling to taste and optional)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 45 % 14 g

Carbohydrates 32 % 10 g

194 kcal

GI: 20 / 0 / 80

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Products for Lauren's Quiche cheese cake.
Step 2:
I always start with the test, because it will need to be allowed to settle.
Step 3:
From sifted flour, margarine cooled and cut into pieces, I knead the dough.
Step 4:
I salt a little and knead the dough. I do this by rubbing it with my hands into a crumb.
Step 5:
Add sour cream. The dough will turn out elastic and soft. If suddenly it is not like that, add more sour cream (you need 3 or 4 spoons in total).
Step 6:
Now I roll the dough into a ball.
Step 7:
Wrap it in foil and put it in the refrigerator for an hour.
Step 8:
Cut the champignons into plates, setting aside 3 beautiful champignons.
Step 9:
Cut the postponed champignons into beautiful longitudinal slices (cap +leg).
Step 10:
Clean the washed leek, cut the white part into circles, then each in half or into 4 parts (depending on the thickness of the leek).
Step 11:
Fry the mushrooms in vegetable oil until the liquid evaporates.
Step 12:
Put the leek, put out for three minutes.
Step 13:
Put the dough in a form in the form of a basket with sides (grease the form with oil!). Make the side high.
Step 14:
Put parchment on the dough, dry peas or beans on top of it. Bake in a preheated 180 gr. oven for 15 minutes.
Step 15:
Filling: Beat eggs with a whisk with salt, nutmeg, pepper.
Step 16:
Add sour cream and mix.
Step 17:
Add the cheese grated on a fine grater (set aside a teaspoon of cheese), mix.
Step 18:
Put the toasted mushrooms and onions in a baked dough basket (remove the paper and peas), level the surface.
Step 19:
Chop the greens.
Step 20:
Sprinkle the future pie with herbs.
Step 21:
Pour the cheese mass over it and smooth it out too. Put Lauren's quiche in the oven.
Step 22:
Meanwhile, fry very carefully the beautiful pieces of champignons until lightly browned.
Step 23:
As soon as the quiche is browned, take it out, put on top of the beautiful plates of champignons, sprinkle with grated cheese on top and bake until fully cooked.
Step 24:
Remove the finished lauren quiche from the oven, cover with a napkin and leave for 10 minutes in the mold. Transfer the cooled quiche to the grill, let it cool down under a napkin. You can serve loren quiche both cold and warm (keep it in the refrigerator or at room temp.).