Since having barriatric surgery almost four years ago I can't eat large amounts of food. I have found that if I meal prep too far in advance, or if I make too large of a dish I end up throwing food away. That is something that I DO NOT want to make a habbit of doing. Over the years I have found that by meal prepping for two days at a time, and making any large dish smaller, really helps to prevent food waste. In this blog, you will find a great receipe for a mushroom and cheese quiche. For those who have not gone through any WLS, you can definitely take the entire amount, and make a regular sized quiche.
This quiche is so easy to make. The ingredients are simple, and it can be made with or even without a crust. The quiche is simple, and put together in four easy stages.
Stage One: The Crust
The dough for this quiche crust is very simple. There are only four ingredients: butter,
flour, salt, and water. The dough takes around ten minutes to prepare, and then has to sit to rest for around one-two hours in the fridge. After the dough is chilled and ready, all you need to do is roll it out, and size it to the quiche pans (either mini or one large pan). Place the sized dough into pre-greased pans. Use your fingers to secure the dough to the pan, and use a fork to poke light holes into the dough to prevent air bubbles. The dough will need to pre-bake for roughly ten-fifteen minutes on 180 degrees.
A little tip: Place parchment paper over the dough, and on top of that place dry beans (chickpeas or black eyed peas). This will prevent the quiche dough from rising and prevent an uneven surface while pre-baking.
Quiche crust before baking, after poking holes.
Quiche crust after baking for ten-fifteen minutes.
Stage Two: Preparing the Cheese Filling or Solid Filling
The filling for this quiche is super simple. The mushrooms can be put in the oven for fifteen minutes, or unil they shrink in size. They do not need any seasoning since there is seasoning in the cheese mixture. While the mushrooms are roasting in the oven, all the cheeses can be mixed together with the seasoning of your choice. I love this quiche recipe because it is so versatile. You can use any cheeses and any seasoning to really make it your own. I personally used three different cheeses in the mixture, and added 3 tbs all purpose flour (which is optional). For the seasoning I used simple green herbs (both fresh and dry), greek seasoning (with salt in it), and pepper. The mixture can be mixed either by hand, or you can use a mixer.
Example of cheese and seasoning mixture.
Stage Three: The Liquid Filling or Creme Royal Sauce
A perfect quiche is one that is moist, but not soggy. So how do you get that perfect texture that won't ruine your crust? The answer is the ratio between your solid filling to your liquid filling. For this quiche it is very simple. First you will add your roasted mushrooms, on top of that you will sprinkle the solid cheese filling (until the mushrooms are covered), and then the rest of the quiche will be filled with your liquid filling. It is 1/3 for each part, which will create the perfect texture, and ensure that your quiche crust will stay crisp and golden. The liquid filling is very simple to make. It consists of 1/2 cup milk (any of your choice), 1/2 cup heavy cream, 2 eggs, salt, and 1/4 tsp ground nutmeg.
A little tip: Whether you are making mini quiches or one large quiche, it is important that you stick to the 1/3 ratio for each part, ESPECIALLY the liquid. If you over-fill your quiche it will over-flow in the oven, and you will end up with a BIG MESS. Also, if the ratios are off, you could end up with a quiche that is either too dense or too soupy, NOT FUN! It is definitely best to stick to the correct ratios.
Stage Four: Assembling the quiche and Baking
This is my favorite part of this recipe!!! I love putting the quiche together, and seeing how the final product turned out. This is also the easiest step, but one of the most important steps as well. To assemble the quiche all you need to do is layer the bottom of the quiche crust with mushrooms, on top of that put a layer of the solid cheese and herb mixture, and top it off with the liquid mixture. You can sprinkle the solid cheese mixture on top, but it is optional. After you finish assembling the quiche, all that is left is to bake them!!! Put your little creations in the oven for fifteen-twenty minutes on 180 degrees, or until your crust is golden brown.
Mushroom and Cheese quiche after baking.
Ingredients
Crust:
2 cups all purpose flour
150 grams chilled butter
1 egg
1-2 tbs cold water
1 tsp salt
Solid Cheese Filling with Seasoning and Herbs:
1/2 cup sour cream
1/2 cup cottage cheese OR 1/2 cup cream cheese
1 cup feta cheese
3 tbs all purpose flour (optional)
2 tbs dried oregano seasoning
2 tbs dried thyme seasoning
2 tbs dried parsley
2 tbs greek salted greek seasoning
1 tbs zaatar seasoning
1 tbs summac seasoning
2 tsp black pepper
1/4 cup fresh chopped chives
1/4 cup fresh chopped green onions
Liquid Filling or Creme Royal Sauce:
1/2 cup milk (Any kind will work. I personally used lactose free for all of the liquid dairy products.)
1/2 cup heavy cream or cooking cream
2 eggs
1/4 tsp ground nutmeg
Recipe Instructions
Crust:
Place the butter and flour in a mixer and beat together.
After that is mixed add has a crumb like texture, add the salt and mix together.
Mix in the egg and water into the mixture, and mix until it is blended into dough.
Wrap the dough in plastic wrap, and set in the fridge for at least one hour.
After the dough has chilled remove from the fridge, and let it soften for about five minutes.
Once the dough is soft enough to roll, roll the dough out until it is around 1/6 inch thick. (Don't forget to flour your work station before rolling to prevent the dough from sticking!!!) The crust should be thin, but not too thin that it burns in the oven or falls apart.
Place your quiche pan/pans on the dough, and cut to the size need. Then place your dough into the pre-greased quiche pan, and use your fingers to secure the dough to the pan and edges.
Once the dough is secure, cut any extra dough off, and use a fork to poke light holes in the dough (to prevent air bubbles).
Place parchment paper over the dough, and cover with dried beans (chickpeas or black eyed peas). This prevents the dough from rising in the oven, and creates an even surface to fill your quiche.
Bake for roughly 15 minutes. Make sure the dough isn't golden yet because the quiche will need to bake again once it is assembled. If the dough is golden, it will burn afterwards in the oven.
Mushrooms:
1. Slice the mushrooms in half and place them on either a greased pan, or on parchment paper.
2. Place in the oven on 180 degrees, and bake until there is no liquid seeping from the mushrooms, or until they shrink in size.
3. Set aside and let them cool, until the quiche needs to be assembled.
Solid Cheese Filling:
Chop the chives and green onions.
In a bowl mix together all of the ingredients for the solid cheese mixture, and set aside until the quiche needs to be assembled.
Liquid Filling/Creme Royal Sauce:
In a bowl mix together all of the ingredients except for the eggs.
In a separate bowl, crack the eggs, and then pour them into the liquid mixture.
Mix together unitl blended.
Assembling the Quiche:
Place the mushrooms first on the partially cooked quiche crust.
On top of the mushrooms, place a layer of the solid cheese and herb filling.
Fill the quiche with the liquid filling/creme royal sauce. Make sure not to over fill the quiche to prevent spilling in the oven.
Top the quiche off with a sprinkle of the solid cheese filling, and bake in the oven on 180 degrees for fifteen-twenty minutes, or until the crust and quiche are golden brown.
Pull out of the oven and ENJOY!
(A large quiche can serve four-six people, and the recipe makes around three-four mini quiches. Each mini quiche serves one person.)
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