When we bake a quiche at home, in Italy, we tend to use puff pastry instead of pate brisee. We buy it ready at the supermarket, and in all honesty, puff pastry creates such a delicious and flaky buttery crust, that any filling is enhanced by it.
When I made my puff pastry for Cannoncini, I used only half and froze the rest. After a couple of months, when ready to bake this mushroom quiche, I then decided to roll it out and use it as my crust. It didn’t disappoint! As you can probably can see from the picture, the hight and the flakiness are incredible.
Please, refer to the puff pastry recipe here. I only used only half for this recipe. You can freeze the rest. For this quiche I used 2 Portobello mushrooms and one package of Cremini mushrooms (8 oz) You can definitely use any kind of mushrooms you’d like. I also used smoked cheddar because I truly like the combination with mushrooms. You can definitely use regular cheddar, swiss, or any other kind of cheese you’d like.
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