Mini quiche with porcini mushrooms

Description

Mini quiche with porcini mushrooms Small quiche with ceps is a surprising snack that you can prepare in no time. You only taste the difference when you choose only pure or natural ingredients. That is why it is best to choose organic products and combine them with the delicious cep of Alexis & Andy

Ingredients Mini quiche with porcini mushrooms:

For the mini “quiche aux cèpes”, take the following fresh produce:

• 60 gr flour

• 1 egg and 1 egg yolk

• 25 cl milk

• 70 g ground cheese of your choice

• 15 gr dried mushrooms

• ½ shallot

• Pepper and salt

• 20 gr butter (and a little to fry the mushrooms)

Preparation and tasting mini quiche with porcini mushrooms

• Soak the ceps in lukewarm water for 5 min and discard the water afterwards

• Soak the ceps again in lukewarm water for 25 min

• Melt the butter in the milk

• Remove from the heat, add the grated cheese while stirring

• Mix the flour, the egg and the yolk

• Add the milk while stirring and allow to cool.

• Fry the shallot in a little butter, add the drained cep and fry for a few minutes.

• Cut the cep into small pieces and add to the dough

• Fill the moulds and bake for about 15 min at 180°.

• Leave to cool a little before removing from the moulds, enjoy!