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La q You can make it with a thousand and one ingredients, as long as the proportion of cream and eggs is adequate. there are those who opt for evaporated milk instead of cream and certainly very well.
In this case we will use mushrooms, chard (use the ones that are washed and ready for consumption, as you will save a lot of time) and bacon, which you can well substitute for diced ham (although we will be careful with the salt if we opt for it).
Chard, mushroom and bacon quiche
You can make the quiche with a thousand and one ingredients, as long as the proportion of cream and eggs is adequate. Today we bet on a Quiche with chard, mushrooms and bacon that is delicious
- Ángela
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 6
- Total time:
Ingredients
- 1 fresh or frozen shortbread (broken) sheet
- 250 g of clean sliced mushrooms
- 1 bag of chard or clean spinach
- 200 g bacon or bacon
- 1 brick of cream to cook
- 4 eggs
- 100g of grated cheese
- shawl
- pepper
- ground nutmeg
Preparation
If the shortcrust pastry is frozen, take it out of the freezer half an hour before and leave it at room temperature. Stretch the dough a little on a clean and floured surface with the help of a rolling pin; place on top of a round mold with a removable bottom so that the excess dough protrudes, and press towards the bottom, raising the edges.
We must make a tart with it. Shortcrust pastry is like play dough, so if it breaks in any place, take a piece from one side and glue it to the other. You can prick the base and sides with a fork, although this dough does not rise. Booking. Preheat the oven to 180ºC.
To make the filling, in a frying pan, sauté the diced bacon (no oil required**). When it's golden, take it out with a slotted spoon and set aside. In the fat that has been released, sauté the sliced mushrooms (already clean); After 5 minutes add the chard making a mountain, as they will shrink in a second in the heat. Take a few turns and move away.
In a large bowl, crack the eggs, salt them, add a twist of pepper and grated nutmeg to taste. Pour in the cream and beat with a whisk, but not too much. Add the cheese, the bacon drained of fat, and the vegetables, also without liquid. Stir a few times with a wooden spoon or spatula and pour over the (raw) dough base that you had reserved.
Bake for 45 minutes at 180ºC or until golden brown. If you see that it starts to brown too soon, cover with a sheet of aluminum foil. You can always give it a grill shot at the end.
Unmold in temperate. You can take it warm or cold, as you like. The next day it will be delicious too, you can even freeze it in portions and heat it later.
** NOTE: If you choose not to use bacon or ham, sauté the vegetables in a tablespoon of oil or butter.
Images:
pixie wishes
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