Traditional recipes

Quiche with mushrooms

Quiche with mushrooms

The dough is left at room temperature a few hours before preparation. Wallpaper a round shape (I had it detachable) with baking paper and put the sheet of dough. It is pressed well on the bottom and on the edges of the form, and the edges are not cut. Put the wallpaper in the refrigerator until the filling is ready.

Chop the kaizer upside down and put it to harden in half the amount of butter. Separately in another bowl put the mushrooms drained of juice with leftover butter (keep a few more slices for decoration), with the garlic clove and leave on the fire until all the water in the mushrooms falls. When they are ready, salt them, pepper them, add a nutmeg powder and chopped parsley (I had them dry).

In a bowl, beat eggs like an omelet, add sour cream and 150 g of grated cheese on a large grater. Mix well and then pour over the hardened mushrooms and kaizer. Mix well.

Remove the form from the refrigerator and put the filling. Cover with the edges of the dough. Place in the hot oven for 30 minutes, then remove and sprinkle over the remaining 50 g grated cheese on a small grater and arrange the mushrooms kept for decoration. Bake for another 30 or even 40 minutes.


Quiche with mushrooms - Recipes

The challenge from February is held by Diana Borca, tarameainventata.net. The blog that came back to me was the attic with goodies, and rightly so, this girl is right: only goodies. I stopped at a lustful delicacy that catches my eye: Quiche with leeks and mushrooms.

Ingredients for Quiche with leeks and mushrooms

  • 2 leeks
  • 500 gr sliced ​​mushrooms
  • white sauce of 300 ml of milk and 1 teaspoon of food starch
  • 2 beaten eggs
  • 6 slices of salted cheese
  • herbs from Provence
  • dry dill
  • salt
  • pepper

Preparation for Quiche with leeks and mushrooms

We make the top by mixing all the ingredients, until we get an elastic but firm dough. Let cool for at least 2 hours. We spread with the twister, on the floured table, a sheet of about 1 cm. Put this dough in a 26 cm round tart pan, greased with butter. We prick it here and there with a fork and bake it on low heat for 10 minutes.

In the meantime we make the filling. We cut the leeks into rounds that we will harden a little in oil. The sliced ​​mushrooms will also end up in a pan with oil and will harden about halfway. Mix the leeks with the mushrooms, the dried dill and two well-beaten eggs and put this composition in the baked tart. Place the cheese slices on top.

Put the milk on the fire with a little starch and mix until it thickens. Season with salt and pepper, herbs from Provence and then pour the sauce over the tart. Leave in the oven for 30 minutes, until cooked through.


Quiche with Mushrooms and Cream Cheese

Quiche with mushrooms and cream cheese
The other day I was looking for a good recipe in which to use fluffy cream cheese with mushrooms and I stumbled upon Dana's recipe that caught my eye.
I adapted these snacks according to my taste and ingredients and they came out great.
These mini quiches are easy to make and are very tasty, where they can be packaged or served at a party.

Quiche with mushrooms and cream cheese-Ingredients

It took
100 g fluffy cream cheese with mushrooms-Delaco
4 tablespoons milk
4 tablespoons oil
5 g baking powder
200 g flour
a pinch of salt

Filling
200 g mushrooms
a small onion
1 beaten egg
0 tablespoons butter
100 g fluffy cream cheese with mushrooms-Delaco
2 tablespoons grated cheese or parmesan
salt
pepper
2 tablespoons chopped parsley
grated cheese to put on top

Quiche with mushrooms and cream cheese-Preparation

Filling
Finely chop the onion in butter, add the diced mushrooms, season with salt and pepper and
and keep it on the fire for 5 minutes.
Let the composition cool.
Separately mix the cream cheese with the beaten egg, salt, pepper and grated cheese.
When the mushrooms have cooled, mix the two compositions and set aside.

Quiche with mushrooms and cream cheese-Preparation-Dough

We put all the ingredients in the bowl of the food processor and mix until we get a non-sticky dough.
It can also be made by hand by mixing all the ingredients in a bowl, and knead until you get a non-sticky dough.

Quiche with mushrooms and cream cheese

Grease a muffin tray with oil, cover with flour and divide the dough into 12 equal pieces.
Using your fingers, cover the muffin tins with the dough, prick the dough with a fork, put the mushroom composition with a spoon, sprinkle grated cheese or Parmesan on top and bake in the preheated oven for 20-25 minutes. or until lightly browned on top.

They can also be eaten warm but especially cold. I also put a word of cream cheese with mushrooms and chopped onion on top.


8 Light mushroom recipes with mushrooms

Quiche is a recipe that goes well with any occasion. It is a kind of pie, but much lighter, because the original dough is prepared with butter and flour. Filling is also usually easier, as it carries an egg cream and sour cream. The consistency of the quiche is aerated and the mass is crushed. Unlike the pie, it is not necessary to cover the filling with dough, because the cake is served open, with the filling presented and au gratin with parmesan.

A delicious choice of filling is the mushroom, which can be made with a mixture of fresh mushrooms or with your preference (shimeji, champignon, paris mushrooms, shiitake, etc.). If you are worried about the amount of calories in the recipe, you can rest easy because we separate the quiche recipes from the light mushrooms. Check out and prepare this healthy, sophisticated and tasty recipe!

1. Light mushroom mushroom recipe

ingredient:

  • 150 g wheat flour
  • 2 tablespoons flaxseed flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 200 g of sample
  • ½ chopped onion
  • 1 teaspoon olive oil
  • ½ cup of skim milk
  • 1 or
  • 1 tablespoon curd light
  • pepper to taste
  • salt to taste

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Book it. In a frying pan with oil put the onion to brown. Then combine the chopped champagne. Allow all water to dry. Add salt and pepper to taste. Get well.

Beat the milk, egg and curd in the blender. Open the dough into a special shape to line the bottom and sides. Pour the cold filling and soften the blender cream. Bake for 20 minutes or until browned in the medium oven.

2. Quiche recipe with light mushrooms

ingredient:

  • 150 g wheat flour
  • 2 tablespoons flaxseed flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 1/3 cup chopped fresh mushrooms
  • 1 tablespoon water
  • 1 or
  • 3 tablespoons skim milk
  • 1 pinch of pepper
  • 1 nutmeg tip
  • 1/4 cup lightly grated Parmesan cheese
  • 1 teaspoon chopped chives.

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Open the dough in a greased round baking dish, covering the bottom and sides.

In a pan with water, cook the mushrooms until soft. In a small bowl, beat the egg and milk. Season with pepper and nutmeg. Add the drained mushrooms, Parmesan and chives. Pour this mixture over the quiche dough. Bake at 220ºC for 30 minutes or until golden brown. Let it rest for five minutes. Turn around and serve.

3. Recipe with light chocolate with yogurt

ingredient:

  • 4 eggs
  • 1 glass of natural yogurt
  • 2 tablespoons cottage cheese
  • 1/2 cup chopped mushrooms
  • 2 tablespoons freshly chopped parsley
  • 1 component of olive oil
  • pepper to taste
  • salt to taste.

Preparation method:

Preheat the oven to 180 degrees. Beat the eggs in a bowl and then mix all the other ingredients. If you want to prepare the mini-version, cover the dishes with olive oil and distribute the quiche mixture in each of them. If you prefer a single quiche, separate a larger round shape back. Bake for 15 minutes or until golden brown. Then fearless.

4. Recipe for light quiche with oats

ingredient:

  • 1/2 cup wheat flour
  • 1 oatmeal
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 tablespoon skim milk.
  • 1 tablespoon olive oil
  • 1 small chopped onion
  • 2 seedless and chopped tomato seeds
  • 1 cup chopped mushrooms
  • chopped parsley to taste.

Preparation method:

For the dough, separate a bowl and mix the flour with oats and salt. Then put the butter and milk and knead gently with your fingertips, without overloading. The bottom line and the sides of a round shape of the rim removable with this table and set aside. Saute onions, tomatoes and mushrooms in a pan with olive oil. Then insert the parsley and turn it off. Pour over the dough. Push the eggs with the cream and pour it with the cream. Spray the Parmesan cheese and bake it at 180 degrees before heating for half an hour or until golden brown. Serve.

5. Easy mushroom recipe with mushrooms

ingredient:

  • 150 g wheat flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 1 or
  • 1 mushroom of fresh mushrooms
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon water
  • pepper to taste
  • chopped pepper to taste
  • nutmeg tip.

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Open the dough in a greased round baking dish, covering the bottom and sides. Wash the mushrooms in water until they are delicate. In a small bowl beat the milk and egg. Season with nutmeg and pepper, add mushrooms, chives and cheese. Pour into the reserved form. Bake for half an hour or until golden brown and serve.

6. Light mushroom recipe with spinach

ingredient:

  • 100 g wheat flour
  • 100 g whole wheat flour
  • 70 g of olive oil
  • 1 or
  • 5 tablespoons milk
  • salt to taste.
  • 1 bunch of spinach
  • 1 cup twisted mushrooms
  • 5 cloves of garlic
  • salt to taste
  • nutmeg tip
  • 1 tablespoon wheat flour
  • 1/2 cup milk
  • 1 tablespoon grated Parmesan cheese
  • 1 egg yolk.

Preparation method:

For the dough, mix the dry ingredients and then the wet ones. Include with your fingers until a homogeneous mass is obtained. Make a ball out of this dough, wrap it in plastic wrap and let it cool for half an hour. After that, open the dough by inserting a quiche form. Bottom line and sides with dough. In a brown skillet garlic and spinach leaves in a little olive oil. When the water washing the spinach begins to evaporate, add the flour without stopping to mix, gradually add the milk and then the cheese and egg yolk. Mix well and turn off. Pour over quiche and bake in medium oven for 25 minutes. When it's gold, serve!

7. Recipe for light quiche with carrot

ingredient:

  • 1 cup of fresh shimeji tea cut into strips
  • 1 cup grated carrot tea
  • 1 tablespoon light margarine
  • salt to taste
  • 100 ml light cream
  • 2 eggs
  • ½ chopped onion.

Preparation method:

Cut the biscuits into a blender. Pour into a bowl, add margarine and egg and, with your fingertips, mix until a homogeneous mass is formed. The bottom line and the sides of a medium round shape of the removable edge are properly greased. Preheat the oven to 80 ° C for 10 minutes just for pre-baking.

Prepare the filling by browning the mushrooms and carrot in margarine. Then season with salt and set aside. Beat eggs, milk and onion in a blender. Mix with the filling and add salt, if necessary. If you want, you can add nutmeg or black pepper. Bake lightly in the preheated medium oven for another 10 to 15 minutes. Serve uncooked with a green leaf salad!

8. Light recipe with leek mushroom pick

ingredient:

  • 150 g wheat flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 200 g of sample
  • 1 sliced ​​leek stalk
  • ½ chopped onion
  • 1 teaspoon olive oil
  • ½ cup of skim milk
  • 1 or
  • 1 tablespoon curd light
  • pepper to taste
  • salt to taste.

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Book it. Cut the white part of the leek into slices. In a frying pan with oil put the onion to brown. Then combine the chopped champagne and leeks. Allow all water to dry. Add salt and pepper to taste. Get well.

Beat the milk, egg and curd in the blender. Open the dough into a special shape to line the bottom and sides. Pour the leek and mushroom filling and melt the blender cream. Bake for 20 minutes or until browned in the medium oven.

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What kind of cheese?

The cheese used in the preparation of these tarts is vegan (fasting). Filgud is a brand born from the desire to offer friendly alternatives both for humans and for nature. Alternatives of plant origin to some of the most beloved cheeses, dairy and other products of animal origin.

The texture of the tarts is simply amazing and if you don't whisper that they are vegan / fasting, then no one would notice!

These quiche / tart recipes are super simple! So, even if you have never tried to make a quiche, I am totally confident that you will do great and cook a great quiche!

It requires some simple ingredients and methods, even a novice chef can prepare them without problems.


Quiche with mushrooms and Emmentaler

For a long time I was thinking of making a quiche recipe, so I quickly put into practice a quiche with mushrooms and Emmentaler cheese. A perfect combination between a crunchy texture, given by the puff pastry crust and a soft one, given by the filling used.

Maybe the name "quiche" sounds pompous, something sophisticated, but it's not like that at all. Quiche is a very popular dish in French gastronomy, which is actually a tart, and depending on your preferences it can be made in different salty combinations, with different vegetables and cheeses. I chose to use two favorite ingredients, namely Delaco mushrooms and Emmentaler cheese. Emmentaler is a Swiss cheese, but maybe the name "swaițer" is better known to you, because under this name we Romanians know it.

What you need to know about this recipe

  • being very versatile, you can use other vegetables instead of mushrooms: broccoli, cauliflower, red pepper, spinach, zucchini, asparagus, leeks, potatoes, etc.
  • any other vegetable you will use, cook it for the first time thermally before putting it in the tart, as I did with the mushrooms (depending on the type of vegetables, either cook them or boil them: cauliflower, broccoli, potatoes)
  • you can also combine 2 or 3 vegetables and make a quiche with a mix of your favorite vegetables
  • in addition to vegetables you can put any favorite sausage (I would put bacon), but also minced meat, which you have to cook with vegetables (chicken, pork, beef, lamb)
  • The original quiche recipe calls for a regular tart crust of flour and butter, but for a quicker version, I used puff pastry
  • the cream cheese in the list of ingredients can be replaced with a fatter yogurt or cream
  • Thyme in the list of ingredients can be omitted or replaced with basil
  • if you don't have a tart shape, you can put the puff pastry in a round cake tin or in a medium square / rectangular cake pan

The quiche with mushrooms and Emmentaler can be served at any of the main meals of the day with a salad, I think it's a great idea as an appetizer or even as a main course on special occasions (birthdays, parties, holidays). Even taken a few slices in a package for lunch at the office, school or college.

It keeps very well in the fridge for 3-4 days, but I am sure that the whole tray will be eaten from the first day, because the quiche is very delicious. It is made extremely fast, and with a minimum of effort you can enjoy the taste buds of all family members.

Here's how to make this quiche with mushrooms and Emmentaler cheese
____________________________________
INGREDIENTS
400 gr. frozen puff pastry dough
200 gr. Emmentaler Delaco cheese
500 gr. mushroom mushrooms
3 eggs
100 gr. cheese cream
3 cloves of garlic
Spices to taste: salt, pepper, dried or fresh thyme


____________________________________
PREPARATION
You need a tart pan on which to place two strips of baking paper (just like in picture 1). This step is not mandatory, but after the quiche cools, you can better remove it from the tray by catching these strips.

Add the thawed puff pastry to the pan. Flatten it lightly with your hand at the base and on the edges, then cut with a knife the excess puff pastry that goes out of shape.

Make small holes with a fork on the entire surface of the puff pastry, but also on the edges, then put the tray in the fridge until you prepare the filling.

How do we make the filling

Saute 3 cloves of crushed garlic for 2 minutes on low heat, then add the champignon mushrooms cleaned with a napkin and cut into suitable slices. The mushrooms are not peeled, but are easily wiped with a kitchen towel.

Let the mushrooms harden for 10 minutes on low heat or until the water left by them decreases along the way. Stir occasionally, then season to taste with salt, pepper and thyme.

After they have hardened, put them in a strainer to cool and remove excess water.

In a bowl add the 3 eggs, cream cheese and a pinch of salt, then mix well with a fork or a whisk until the ingredients are smooth.

In the pan over the puff pastry add 150 gr. Grated Emmentaler cheese, over the cheese add the hardened mushrooms on the entire surface, over the mushrooms pour the composition of eggs and cream cheese, and at the end add the remaining 50 gr. Emmentaler cheese.

Put the tray in the preheated oven at 180 ° C for 30-35 minutes until the edges of the quiche are nicely browned.

After this time, remove the tray from the oven, leave to cool completely, then cut into suitable slices.

I hope you like the recipe and prepare it soon!


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8 Light mushroom recipes with mushrooms

Quiche is a recipe that goes well with any occasion. It is a kind of pie, but much lighter, because the original dough is prepared with butter and flour. Filling is also usually easier, as it carries an egg cream and sour cream. The consistency of the quiche is aerated and the mass is crushed. Unlike the pie, it is not necessary to cover the filling with dough, because the cake is served open, with the filling presented and au gratin with parmesan.

A delicious choice of filling is the mushroom, which can be made with a mixture of fresh mushrooms or with your preference (shimeji, champignon, paris mushrooms, shiitake, etc.). If you are worried about the amount of calories in the recipe, you can rest easy because we separate the quiche recipes from the light mushrooms. Check out and prepare this healthy, sophisticated and tasty recipe!

1. Light mushroom mushroom recipe with mushrooms

ingredient:

  • 150 g wheat flour
  • 2 tablespoons flaxseed flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 200 g of sample
  • ½ chopped onion
  • 1 teaspoon olive oil
  • ½ cup of skim milk
  • 1 or
  • 1 tablespoon light curd
  • pepper to taste
  • salt to taste

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Book it. In a frying pan with oil put the onion to brown. Then combine the chopped champagne. Allow all water to dry. Add salt and pepper to taste. Get well.

Beat the milk, egg and curd in the blender. Open the dough into a special shape to line the bottom and sides. Pour the cold filling and soften the blender cream. Bake for 20 minutes or until browned in the medium oven.

2. Quiche recipe with light mushrooms

ingredient:

  • 150 g wheat flour
  • 2 tablespoons flaxseed flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 1/3 cup chopped fresh mushrooms
  • 1 tablespoon water
  • 1 or
  • 3 tablespoons skim milk
  • 1 pinch of pepper
  • 1 nutmeg tip
  • 1/4 cup lightly grated Parmesan cheese
  • 1 teaspoon chopped chives.

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Open the dough in a greased round baking dish, covering the bottom and sides.

In a pan with water, cook the mushrooms until soft. In a small bowl, beat the egg and milk. Season with pepper and nutmeg. Add the drained mushrooms, Parmesan and chives. Pour this mixture over the quiche dough. Bake at 220ºC for 30 minutes or until golden brown. Let it rest for five minutes. Turn around and serve.

3. Recipe with light chocolate with yogurt

ingredient:

  • 4 eggs
  • 1 glass of natural yogurt
  • 2 tablespoons cottage cheese
  • 1/2 cup chopped mushrooms
  • 2 tablespoons freshly chopped parsley
  • 1 component of olive oil
  • pepper to taste
  • salt to taste.

Preparation method:

Preheat the oven to 180 degrees. Beat the eggs in a bowl and then mix all the other ingredients. If you want to prepare the mini-version, cover the dishes with olive oil and distribute the quiche mixture in each of them. If you prefer a single quiche, separate a larger round shape back. Bake for 15 minutes or until golden brown. Then fearless.

4. Recipe for light quiche with oats

ingredient:

  • 1/2 cup wheat flour
  • 1 oatmeal
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 tablespoon skim milk.
  • 1 tablespoon olive oil
  • 1 small chopped onion
  • 2 seedless and chopped tomato seeds
  • 1 cup chopped mushrooms
  • chopped parsley to taste.

Preparation method:

For the dough, separate a bowl and mix the flour with oats and salt. Then put the butter and milk and knead gently with your fingertips, without overloading. The bottom line and the sides of a round shape of the rim removable with this table and set aside. Saute onions, tomatoes and mushrooms in a pan with olive oil. Then insert the parsley and turn it off. Pour over the dough. Push the eggs with the cream and pour it with the cream. Spray the Parmesan cheese and bake it at 180 degrees before heating for half an hour or until golden brown. Serve.

5. Easy mushroom recipe with mushrooms

ingredient:

  • 150 g wheat flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 1 or
  • 1 mushroom of fresh mushrooms
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon water
  • pepper to taste
  • chopped pepper to taste
  • nutmeg tip.

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Open the dough in a greased round baking dish, covering the bottom and sides. Wash the mushrooms in water until they are delicate. In a small bowl beat the milk and egg. Season with nutmeg and pepper, add mushrooms, chives and cheese. Pour into the reserved form. Bake for half an hour or until golden brown and serve.

6. Light mushroom recipe with spinach

ingredient:

  • 100 g wheat flour
  • 100 g whole wheat flour
  • 70 g of olive oil
  • 1 or
  • 5 tablespoons milk
  • salt to taste.
  • 1 bunch of spinach
  • 1 cup twisted mushrooms
  • 5 cloves of garlic
  • salt to taste
  • nutmeg tip
  • 1 tablespoon wheat flour
  • 1/2 cup milk
  • 1 tablespoon grated Parmesan cheese
  • 1 egg yolk.

Preparation method:

For the dough, mix the dry ingredients and then the wet ones. Include with your fingers until a homogeneous mass is obtained. Make a ball out of this dough, wrap it in plastic wrap and let it cool for half an hour. After that, open the dough by inserting a quiche form. Bottom line and sides with dough. In a brown skillet garlic and spinach leaves in a little olive oil. When the water that washes the spinach begins to evaporate, add the flour without stopping to mix, gradually add the milk and then the cheese and egg yolk. Mix well and turn off. Pour over the quiche and bake in the medium oven for 25 minutes. When it's gold, serve!

7. Recipe for light quiche with carrot

ingredient:

  • 1 cup of fresh shimeji tea cut into strips
  • 1 cup grated carrot tea
  • 1 tablespoon light margarine
  • salt to taste
  • 100 ml light cream
  • 2 eggs
  • ½ chopped onion.

Preparation method:

Cut the biscuits into a blender. Pour into a bowl, add margarine and egg and, with your fingertips, mix until a homogeneous mass is formed. The bottom line and the sides of a medium round shape of the removable edge are properly greased. Preheat the oven to 80 ° C for 10 minutes just for pre-baking.

Prepare the filling by browning the mushrooms and carrot in margarine. Then season with salt and set aside. Beat eggs, milk and onion in a blender. Mix with the filling and add salt, if necessary. If you want, you can add nutmeg or black pepper. Bake lightly in the preheated medium oven for another 10 to 15 minutes. Serve uncooked with a green leaf salad!

8. Light recipe with leek mushroom pick

ingredient:

  • 150 g wheat flour
  • 2 tablespoons light butter
  • 1 clear
  • 1 tablespoon cold water
  • 1 pinch of salt.
  • 200 g of sample
  • 1 sliced ​​leek stalk
  • ½ chopped onion
  • 1 teaspoon olive oil
  • ½ cup of skim milk
  • 1 or
  • 1 tablespoon curd light
  • pepper to taste
  • salt to taste.

Preparation method:

Mix the flour in a bowl and add the butter. Mix well with your fingertips until a lump forms. Then add the white and water and mix well until smooth. Book it. Cut the white part of the leek into slices. In a frying pan with oil put the onion to brown. Then combine the chopped champagne and leeks. Allow all water to dry. Add salt and pepper to taste. Get well.

Beat the milk, egg and curd in the blender. Open the dough into a special shape to line the bottom and sides. Pour the leek and mushroom filling and melt the blender cream. Bake for 20 minutes or until golden brown in a medium oven.

Volumes and cutting cycles are a strategy used by bodybuilders and also by people who want to change their body through bodybuilding. This is because, in a simplistic way, there is no way to gain muscle and lose fat at the same time, because you need a caloric balance to be able to synthesize proteins and build muscle tissue, ie a state anabolic, a caloric deficit to stimulate the burning of stored lipids, characterized by a catabolic state. The following will understand

The biscuit toaster is commonly found in bakeries and supermarkets. It is a practical snack to eat between meals. Many of these cookies can be fried, but you can make a homemade version of the cookies, both salty and sweet, and add spices of your choice to add a touch of flavor.


Vegetarian quiche with mushrooms & # 537i and & # 537caval

Ingredient:

  • A flat dough to buy (or you can make a tart dough that you usually prefer)
  • 450 g of one-way or assorted mushrooms (mushroom, pleurotus, etc.), washed and cut into quarters
  • 1 onion & # 259 ro & # 537ie or an onion & # 259 de ap & # 259 t & # 259iat & # 259 fidelu & # 539 & # 259
  • 2 tablespoons olive oil
  • Half a can of milk
  • A half can of fat & acircn & # 259 thick & # 259 thick with 25% thickness
  • A can & # 259 & # 537i half & # 259tate de ca & # 537caval shaved or br & acircnz & # 259 Gruy & egravere ras & # 259
  • 3 or & # 259 husband
  • Salt
  • Pepper
  • Nuc & # 537oar & # 259
  • Chili or hot paprika.

Method of preparation:

Aluatul se scoate de la congelator și se întinde bine pe fundul și pe pereții unei forme de copt cu un diametru de aproximativ 30 cm, decupându-se surplusul. Se acoperă aluatul cu o foaie de copt, peste care se pun suficiente boabe de fasole uscată sau o greutate specială pentru copt ca să țină foaia lipită de aluat (cam două treimi de tavă să fie umplută cu boabe). Se dă tava la cuptor pentru 10 minute la foc potrivit (180° C), apoi se scoate și se lasă câteva minute să se răcească puțin, după care se îndepărtează boabele de fasole și hârtia de copt. Ulterior, se înțeapă aluatul cu o furculiță în câteva locuri, după care se dă iar la cuptor aproximativ 10 minute (trebuie ca crusta să devină ușor aurie). Apoi, se scoate tava din cuptor și se lasă la răcit cât timp se prepară umplutura.

Într-o tigaie mare, se încălzește uleiul la foc mediu și se adaugă ceapa și ciupercile, cu sare și piper după gust. Se amestecă ușor, până când zeama lăsată de legume dispare și acestea arată ușor rumenite. Separat, se bat ouăle într-un castron și se amestecă bine cu laptele, smântâna, un praf de nucșoară și unul de boia.

Se ia tava cu aluatul și se presară jumătate din cantitatea de cașcaval ras pe fundul tăvii, se pun apoi ciupercile cu ceapa, după care se adaugă restul de cașcaval, iar la final se toarnă amestecul de ouă cu lapte și smântână. Pe deasupra se mai poate decora cu câteva felii foarte subțiri de ciupercă.

Grătarul cuptorului se plasează la jumătate, se pune peste el o foaie de copt și apoi se așază tava cu quiche-ul (în caz că în timpul coptului se întâmplă să sară stropi din conținut) și se închide ușa. Tarta se coace 30-35 de minute (sau până se observă că umplutura de deasupra pare coaptă) la 180° C. La finalul timpului, se scoate tava și se lasă la răcit 20 de minute înainte de a felia quiche-ul.


Ingredient:

  • Un aluat de plăcintă de cumpărat (sau poți prepara un aluat de tartă pe care îl preferi tu de obicei)
  • 400 g dovlecel ras și stors bine de zeamă
  • 2 cepe tăiate fideluță
  • 2 linguri ulei
  • 10 felii rotunde de roșie
  • 10 felii rotunde subțiri de dovlecel (sau câte încap pe deasupra tartei)
  • O jumătate cană de lapte
  • O jumătate cană de smântână groasă cu 25% grăsime
  • 3 ouă mari
  • 1 cană de parmezan ras
  • 1 linguriță de ierburi de Provence
  • 10 frunze de busuioc proaspăt, tăiate în jumătate
  • 1 linguriță de sare
  • O jumătate de linguriță de piper negru.

Method of preparation:

Cu aluatul se procedează la fel ca în prima rețetă.

Pentru a prepara umplutura, uleiul se încălzește într-o tigaie, la foc potrivit, apoi se pune ceapa și se călește câteva minute până se înmoaie. Se oprește focul. Separat, într-un castron, se bat ouăle peste care se pun smântâna, laptele, ierburile de Provence, frunzele de busuioc, sarea și piperul. La final, se amestecă în același castron dovleceii rași și storși și parmezanul.

Se ia tava cu aluatul și se pune ceapa pe fundul tăvii, apoi amestecul cu dovlecei, lactate și ouă, după care se așază pe deasupra feliile de roșii și de dovlecel.

Grătarul cuptorului se plasează la jumătate, se pune peste el o foaie de copt și apoi se așază tava cu quiche-ul (în caz că în timpul coptului se întâmplă să sară stropi din conținut) și se închide ușa. Tarta se coace aproximativ 35 de minute (sau până se observă că umplutura de deasupra pare coaptă) la 180° C. La finalul timpului, se scoate tava din cuptor și se lasă la răcit 20 de minute înainte de a felia quiche-ul.


Quiche cu Ciuperci si Crema de Branza

Quiche cu ciuperci si crema de branza
Zilele trecuta cautam o reteta buna in care sa folosesc crema de branza pufoasa cu ciuperci si am dat din intamplare peste reteta Danei care mi-a facut cu ochiul.
Am adaptat aceste gustari dupa gustul si ingredientele mele si au iesit grozave.
Aceste mini quiche se fac usor si sunt foarte gustoase, unde mai pui ca pot fi puse la pachetel sau pot fi servite la o petrecere.

Quiche cu ciuperci si crema de branza-Ingrediente

It took
100 g crema de branza pufoasa cu ciuperci-Delaco
4linguri lapte
4 linguri ulei
5 g baking powder
200 g faina
a pinch of salt

Umplutura
200 g ciuperci
a small onion
1 ou batut
0 lingura unt
100 g crema de branza pufoasa cu ciuperci-Delaco
2 linguri pline de cascaval ras sau parmezan
salt
pepper
2 linguri patrunjel tocat
cascaval ras de pus deasupra

Quiche cu ciuperci si crema de branza-Mod de preparare

Umplutura
Ceapa tocata marunt se caleste in unt, se adauga ciupercile taiate cubulete se asezoneaza cu sare si piper si se
si se mai tine pe foc tim pe 5 min.
Lasam compozitia sa se raceasca.
Separat amestecam crema de branza cu oul batut, sare piper si cascavalul ras.
Cand ciupercile s-au racit amestecam cele doua compozitii si lasam deoparte.

Quiche cu ciuperci si crema de branza-Mod de preparare-Aluat

Toate ingredientele le punem in cuva robotului de bucatarie si mixam pana obtinem un aluat nelipicios.
Se poate face si cu mana amestecand toate ingredientele intr-un castron, si framantam pana obtinem un aluat nelipicios.

Quiche cu ciuperci si crema de branza

Ungem cu ulei o tava de muffins, tapetam cu faina si impartim aluatul in 12 buc egale.
Cu ajutorul degetelor imbracam formele de muffins cu aluat, intepam aluatul cu furculita, punem compozitia de ciuperci cu ajutorul unei linguri, presaram deasupra cascaval ras sau parmezan si coacem in cuptorul preincalzit timp de 20-25 min. sau pana se rumenesc usor deasupra.

Se pot consuma si caldute dar mai ales reci.Eu le-am pus deasupra si un mot din crema de branza cu ciuperci si cepsoara tocata.


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