Cheese, Mushroom and Onion Quiche
Heating temperature: 200°C then 180°C
Heating mode: Oven
Cooling time: 70 minutesDownload PDF
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| 65.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 110.00 | g | Flour, white |
| 125.00 | g | Cheese, Cheddar |
| 30.00 | ml | Water |
| 45.00 | kg | MARVELLO Full Fat Spread 30 x 500g |
| 15.00 | ml | Oil, Sunflower |
| 250.00 | g | Onions |
| 250.00 | g | Mushrooms, Button (Champignons de Paris) |
| 20.00 | g | Flour, white |
| 2.00 | pc | Eggs, large (class A) |
| 125.00 | ml | Cream 35% (whipping, etc.) |
| 3.00 | g | Salt |
| 3.00 | g | Nutmeg, ground |
| 250.00 | g | Cheese, Cheddar |
| 45.00 | g | MARVELLO Full Fat Spread 30 x 500g |
Preparation
For the Base
1. Rub the 65g MARVELLO into the 110g flour to form breadcrumbs
2. Mix in the cheese and water to form a firm dough
3. Press the dough onto the base and sides of a 20cm flan dish.
4. Chill for 30 minutes and then bake at 200°C for 8 minutes
For the Filling
1. Heat the 45g MARVELLO and oil, finely chop the onion and fry until transparent.
2. Add the sliced mushrooms and fry for a few minutes
3. Stir in the flour and cook for 2 minutes
4. Cool and add the eggs, cream, and half the cheese and mix well.
5. Stir in the salt and nutmeg and pour into the base.
6. Sprinkle the remaining cheese on top
7. Bake at 180°C for 25 - 30 minutes.
