Wild mushroom and parsley quiche
This wild mushroom quiche is delightfully creamy and full of flavour with Emmental cheese and wild mushrooms, oyster mushrooms and button mushrooms. Parsley, garlic and nutmeg finish the dish. Perfect as a starter or main course!
Pastry: wheat flour, salt, butter, egg yolks, water, yeast
Cream: fresh cream (40%), milk, whole eggs, cornflour, pepper, nutmeg, salt
Filling: Emmental, wild mushrooms (oyster mushrooms, hedgehog mushrooms, black trumpet -mushrooms 21%), garlic, parsley
Energy: 278 kcal/100g – 1162kJ/100g
Of which saturated fats: 12g/100g
Of which sugars: 2g/100g
How to cook
Remove the cardboard from under the quiche and heat in the oven at 180°C for 15 minutes.
Dimensions: 16cm diameter.
Storage: 5 days at 4°C (fresh) and 21 days at 4°C (vacuum-packed).