Try this 3 Kinds of Mushrooms Quiche recipe, or contribute your own.
Suggest a better descriptionSource : From my mother with love & more. Family recipe. Dough: In food processor with steel knife , put butter, flour, cheese. blend with the On /Off button 2 -3 time. Add while food processor is working slowly the water (not all, or maybe you should add some more) till you get a ball. stop the food processor , do not over mix. Sprey with Pam , a 10 inch Quich pan. With your hand arrange dough in pan . Prick with fork all over dough, cover with nylon seal warp and put in your refrigerator for later use. Second step: NOTE: Mushrooms: Use some like Chapignons, 2 kinds of forest mushrooms. one that grow near pine trees, and the other one theirs shape are like big ears that you do not cut , but tare them with your hands to strips. Wash and dry mushrooms. Prepare in a bowl the mushrooms, cut the chapignons not in small pieces. so the other kind, and tare the ears shape mushrooms. In a big frying pan or a whook, Heat well oil, add onions and fry till you get a nice gold colour. Transfer to a small bowl. Add the other 1 Tabls oil, Heat well , Do not lower heat . Add the mushrooms ,and toss them well till they are well blended with the oil and begin to fry.They should not get soggy. Add salt and pepper, Add the onions, mix, and stir for couple of minutes. Transfer to a bowl for later use. cool. Final step: In a bowl beat lightly eggs, Add all other ingredients, mix. Add little salt and Pepper. Arrange mushrooms on the dough . Pour over the eggs mixer, Shake pan to cover well . Bake in preheated 350 F hot oven for 45 minutes. Cool slightly before serving. Freeze very good. Note: I always buy 3 kinds of cheeses. like, Sharp Cheddar Emental, and Smoked Katzkavaal.(or any other sharp cheese, I ground it all in the food processor, and put 1 cup each in a Zip Lock,and keep in my freezer, So when ever I need ground cheese I have it handy. Serve with any fresh and cooked vegetable salads. Posted to JEWISH-FOOD digest V97 #323 by Zvi&Rina perry
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 226 | ||
Calories from Fat: 59 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 107.6mg | 4 % | |
Potassium 123.9mg | 3 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 28.1g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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