This old favorite was resurrected a few years ago when I stumbled upon the recipe in my mother’s well worn accordion file. I remember that file with the green ribbon closure from childhood. Sometimes I like to look through the contents to feel her through her handwriting. We both liked this quiche. The mushrooms around the edges of it become brown and crunchy and make me long to one day have a meal of only crispy bits - the scrapings from a baking dish of potatoes with rosemary and garlic, cheese that has escaped to the bottom of the pan from grilled avocado Rubens, bits that have been left on a grill from marinated fish. In the meantime I content myself with this dish and stealing crispy edges when no one is looking.
Mushroom Crusted Quiche
Serves 4-6
Ingredients :
- 300 gm fresh mushrooms, cleaned
- 3 1/2 Tbl. butter, softened
- 1/2 cup bread crumbs, I use day old bread that I whirl in the food processor
- salt to taste if using unsalted butter
- 3/4 cup chives, chopped
- 1/2 cup parmesan cheese, finely grated
- 1 cup cottage cheese
- 3 large eggs
- 1/4 tsp. pepper
- 1/4 tsp. salt, or to taste
- 1/4 tsp. ground paprika
Directions:
Preheat the oven to 350 degrees F.
Put the mushrooms in a food processor and blend them until they are finely chopped. If you don’t have a blender you can chop these with a knife.
Heat 3 Tbl. butter in a frying pan. When it is hot and bubbling add the mushrooms and cook until they are soft. Turn off the fire and add the bread crumbs and salt if using, mixing well. Using the back of a spoon, press this mixture into a pie plate about 24 cm in diameter making sure the mixture goes up the sides like a pie crust.
Heat the remaining 1/2 Tbl. butter in a small frying pan. Add the chives and cook stirring until they are soft. Remove from the heat and spread evenly on the bottom of the mushroom crust in the pie pan. Evenly Sprinkle the parmesan cheese on top of this.
Put the cottage cheese, eggs, salt and pepper into a blender and blend until it is smooth. Pour this on top of the parmesan and chives. Finally, sprinkle ground paprika over the top and bake in a 350 degree oven for 20-30 minutes or until a knife inserted comes out clean.
Set the quiche aside for 10 - 20 minutes before cutting.
Note: You can vary the taste by substituting some of the fresh mushrooms with fresh shitaki.
Indonesian Version:
Quiche Dengan Jamur
Untuk 4-6 Orang
Bahan bahan :
- 300 gm jamur segar, dicuci bersih
- 3 1/2 Tbl. mentega, yang belum cair
- 1/2 cangkir roti, haluskan sampai kecil (pakai roti yang sedikit kering)
- garam, secukupnya (kalau pakai mentega yang asin, tidak usah pakai garam)
- 3/4 cangkir daun bawang, diiris
- 1/2 cangkir keju parmesan, diparut kecil
Masukkan jamur dalam blender. Blender sampai menjadi kecil, atau bisa potong sekecil mungkin dengan pisau. Ambil wajan, masukkan 3 Tbl. mentega, panaskan. Setelah panas masukkan jamur dan masak sampai lemas. Matikan api, kemudian tambahkan roti, aduk sampai jamur dan roti tercampur bagus. Setelah selesai, ambil piring kaca yang bundar, diameter kira kira 24 cm. Masukkan campuran jamur & roti, dan tekan-tekan dengan menggunakan punggung/belakang sendok supaya adonan menjadi lebih pipih dan pinggir adonan sampai mulut piring (pinggir adonan akan sedikit lebih tinggi dari yang di tengah/ seperti “pie crust”).
Siapkan wajan kecil, masukkan sisa mentega, 1/2 Tbl dan panaskan. Setelah panas, masak daun bawang sampai lemas. Setelah itu taruh daun bawang diatas jamur di dalam piring kaca, dan diatasnya tambah keju parmesan.
Masukkan keju cottage, telur, dan merica ke dalam blender. Blender sampai halus. Setelah selesai, taruh diatas keju. Terakhir bubuhi dengan bubuk paprika. Oven 20-30 menit sampai matang.
Keluarkan adonan dari oven dan biar di samping 10-20 menit sebelum di potong.
Pesan: Bisa bikin variasi dengan menggunakan campuran jamur shitaki segar dan dengan jamur yang biasa.
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
