Quiche cu ciuperci (Mushroom quiche)

Scroll down for English recipe

Ingrediente:

Pentru crusta 

• 150 g faina
• 60 g unt
• 1 lingurita sare
• 3-4 linguri de apa rece

Pentru umplutura

• 2 oua
• 200 g branza de burduf
• 100 g branza de vaci
• 200 ml smantana
• 500 g ciuperci champignon, taiate felii groase
• 3 catei de usturoi, feliati
• 50 g unt
• 1 legatura marar, tocat
• piper dupa gust

Cum se face:

• Eu am folosit robotul de bucatarie, dar se poate face totul cu mana la fel de bine
• In cuva robotului pune faina, untul, sarea si 3 linguri de apa rece
• Amesteca putin. Daca nu se formeaza o bila de coca mai adauga cate o lingura de apa. Nu amesteca mult, ci numai pana ce coca s-a format. Scoate coca din cuva si inveleste-o in folie de plastic. Pune-o in frigider minim 30 minute. Cand ai scos coca din frigider, incalzeste cuptorul la 190 C
• Pe masa data putin cu faina intinde coca cu sucitorul, pana cand e destul de mare sa acopere tava de tarta
• Pune coca in tava, apasand bine pe curbele de pe margine. Inteapa-i fundul din loc in loc cu o furculita. Pune hartie de copt pe  fundul tartei si umple-o cu boabe de fasole. Modul acesta de a coace tarta se numeste "in orb" si se face asa pentru ca fundul tartei sa nu se umfle si sa se deformeze.

• Coace tarta 15 minute, nu total

• In acest timp prepara umplutura: incalzeste untul intr-o tigaie si soteaza usturoiul pentru cateva minute. Adauga ciupercile si soteaza-le, pana ce se evapora tot lichidul si ele se auresc
• Bate ouale, apoi amesteca smantana, branza de burduf, branza de vaci si mararul. Potriveste de piper.
• Scoate coaja de tarta din cuptor, si cu grija scoate boabele de fasole si foaia de copt. Pune in ea ciupercile

• Toarna amestecul de oua si branza. Daca a mai ramas coca, pune cateva fasii desupra, ca sa arate frumos

• Baga la cuptor pentru 15 minute, la 180 C, sau pana ce umplutura este facuta (nu mai e moale).
• Se mananca rece.

English version

Ingredients:

For crust

•      150 g flour
•      60 g butter
•      1 teaspoon salt
•      3-4 tablespoons cold water

For the filling

•      2 eggs
•      200 g goat cheese
•      100 g cottage cheese
•      200 ml cream
•      500 g mushrooms, sliced ​​
•      3 cloves garlic, sliced
•      50 g butter
•      1 bunch dill, chopped
•      black pepper freshly ground

 

How To:

•      I used my food processor, but can do everything by hand as well
•      Mix flour, butter, salt and 3 tablespoons cold water. If it does not form a ball of dough add one more tablespoon of water. Do not mix much, but only until the dough has formed. Remove dough from bowl and wrap it in plastic wrap. Put in refrigerator at least 30 minutes. When you remove the dough from the refrigerator, heat oven to 190 C
•    Sprinkle the table with flour and stretch the dough until it's big enough to cover the tart tray
•    Place the dough in the tray, pressing well on the edge to obtain a nice shape. With a fork pierce the bottom of the crust from place to place. Put parchment paper on the bottom of the tarts and fill it with beans.
•      Bake the crust 15 minutes, not total
•      Meanwhile prepare the filling: Heat butter in a skillet and cook for few minutes the garlic. Add mushrooms and cook them until all liquid evaporates and they become golden.
•      Beat eggs, then mix cream cheese, cottage cheese and dill. Add black pepper to taste.
•      Remove tart shell from oven and carefully remove the beans and baking sheet. Put mushrooms in the  shell. Pour the egg mixture and cheese.
•      Bake in oven for 15 minutes at 180 C, or until the filling is done (no soft).
•      Eat cold.