Champignon and Smoked Provola Quiche

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Today I would like to share with you the recipe of this beautiful quiche.


Ingredients:

Rosemary Pâte Brisée:
1 sprig rosemary, washed and wiped, leaves only
300g flour
150g butter, roughly chopped
A pinch of salt
75g cold water

Filling:
30g extra virgin olive oil
300g champignon mushrooms
Salt
Pepper

200g smoked Provola cheese, sliced
2 eggs


Preparation:

• Chop rosemary leaves for 30 seconds on Speed 7. Scrape down the sides with spatula.

• Add flour, butter, salt and cold water. Knead for 20 seconds on Speed 5.

• Wrap it with stretch film and let it rest in the fridge for 30 minutes.

• In a clean and dry TM Bowl put oil, mushrooms, salt and pepper. Cook for 5 minutes at 100°C Reverse / Soft Speed. Let it cool.

• Cover a 28 cm diameter tart pan with the dough.

• Spread mushrooms over the base. (without cooking liquid)

• Place cheese slices over the mushrooms.

• Cover with beaten eggs.

• Bake in preheated oven at 180°C for 30 minutes.

Enjoy.

Tip: You can serve it with speck.

Adapted from the recipe titled Torta Salata con Champignon e Provola in Bimby Schede.