Mixed Mushroom Quiche

Yield: 1 pc 8 inch

Portion Size: 8 slices

Method: Pies/ Tarts

 

 

Ingredients: 

1 recipe pate brisee

 

Filling:

125g heavy cream

1pc egg

1 pc egg yolk

25g shitake mushrooms, chopped

25g enoki mushrooms

25g white mushrooms, chopped

40g mozzarella cheese, grated

1/2 t chives, chopped

TT salt and pepper

 

 

Procedure:

1. Saute the mushrooms with little oil. Season with salt and pepper.
2. Whisk together the cream, egg, and egg yolk. Strain. Season with salt and pepper.
3. Chop the chives.
4. Put the mushroom on the brisee.
5. Pour the custards.
6. Add mozarella chesse.
7. Add the chives.
8. Bake at 300F for 10-15 minutes or until golden brown

 

 

Pate Brisee

Yield: 360g

Portion size: 45g

Method: Pies/tarts

 

Ingredients:

175g bread flour

100g butter, cut into cubes

50g eggs

35g water

4g salt

 

Mise en place:

1. dry: bread flour
2. wet: egg, cold water, salt
3. fat: butter

 

Procedure:

1. Combine the butter to bread flour.  Cut the butter into small pieces.
2. Drizzle the wet ingredients to the  dough
3. Mix using fold and press technique.
4. Transfer to bench. Mix using fold and press technique, until the dough is binded. 
5. Cut into 2
6. Plastic wrap the dough; flatten the dough with  rolling pin . Chill.