Quiche of porcini mushrooms and Bacon

Quiche of porcini mushrooms and Bacon
Quiche of porcini mushrooms and Bacon 5 1 Stefano Moraschini


ingredients for 4 people

A disc of dough brisée ready and paving, 300 g of fresh mushrooms, onion, garlic clove, 70 g Diced Bacon, 25 cl of cream, 2 eggs, a knob of butter, salt, pepper.

Preheat oven to 200°; Rinse mushrooms quickly under cold water and remove the excess soil and roots. Drain thoroughly and place on a clean towel to dry. Then cut into slices not too thin.

Browned In a pan and toast for 10 minutes without adding fat, thinly sliced onion, garlic and bacon cubes. Then add the mushrooms and continue cooking for another 5 minutes.

In a bowl beat the eggs with a fork, then add the cream and stir with a wooden spoon. Add salt and pepper.

Grease a mould for tart and flour it lightly. Foderatelo with the dough ready, sprinkle on the bottom the preparation with porcini mushrooms and pour over the mixture of cream and eggs. Bake 25 minutes in the oven already warm at 180°

When cooked, remove from the oven, put the quiche to a rack and let cool. Serve.

Quiche of porcini mushrooms and bacon


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