Otta-Blog

Mushroom quiche from cordon bleu

March 16, 2014 - Recipes

BRUNCH GLORIOUS BRUNCH

This is another recipe I made at the course I took at the Cordon Bleu Cooking School. 

MUSHROOM QUICHE

Shortcrust

*  200 g flour
*  100 g butter
*  5g salt
*  1 pc egg (break into bowl - whisk - add water
*  10 ml water

Garnish
*  200 g wild mushrooms
*  50 g gruyere cheese/cheddar/asiago
*  3 pcs eggs whisk s&p & eggs add cheese
*  200 ml cream
*  onions   saute minced onions in clarified butter (little salt)
*  100 grams  salt & pepper
*  a pinch of nutmeg

Make ½ cream ½ double cream & cheese & eggs the day before

Cut butter into flour
Work butter & flour between fingers (sandy)
Add liquid to flour mixture - mix with hands
Press onto board with palm of hand - not sticky
Rest 1 hour - won’t shrink

(A little lemon juice or vinegar if you wish to keep dough for 2-3 days)

Fill pie with beans to the top so it won’t shrink

Cook for 15 minutes at 350 degrees

After crust is cooked - put in mushroom and egg mixture
Cook for another 15 - 20 min at 350 degrees

 

We haven't put this on the menu at McGee's yet, but we may in the future.

A course at the Cordon Bleu School is a great experience.  We have had guests stay at McGee's Inn who have taken many of the various courses. 

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