Learning to make a homemade tender garlic quiche is very simple if you follow this easy recipe that I have shared. It is a quiche of young garlic and mushrooms that you can prepare like this or by adding some other more varied mushrooms to your liking. In this case I have mixed mushrooms with other mushrooms in pieces to give a different touch to this homemade quiche. In addition, I have included bimi, a hybrid between broccoli and Kai-Ian oriental cabbage that has many beneficial properties for our body. So don’t wait any longer and go ahead and prepare this tender garlic and mushroom quiche!
Ingredients to make Young Garlic and Mushroom Quiche:
- 1 sheet of Short crust or short crust pastry
- 3 bunches of tender garlic
- 200 grams of bimi
- 200 grams of Mushrooms and other mushrooms
- 75 grams of Brie cheese
- 75 grams of toasted pine nuts
- 2 units of Egg
- 200 milliliters of liquid cream or milk cream
- 2 tablespoons of olive oil
- ½ teaspoon of salt
- ½ teaspoon ground black pepper
How to make Young Garlic and Mushroom Quiche:
To prepare this tender garlic and mushroom quiche, the first step we have to do is remove the hard tails from the bimi, and cook it in boiling salted water for 5 minutes. Drain and reserve. Sauté the mushrooms and the other mushrooms cut into small pieces in a frying pan with oil, then add the spring garlic and fry. Preheat the oven to 180 degrees, and then line an oven-safe mold with the short crust pastry, add chickpeas to prevent it from rising and bake for 15 minutes. If you want, you can prepare the short crust pastry or short crust pastry yourself with this homemade quiche pastry recipe. Lower the oven temperature to 160 degrees and remove the chickpeas from the mold. Then in a bowl, mix the beaten eggs, the cream and the cheese cut into pieces and season with salt and pepper. Put the spread filling of the young garlic and mushroom quiche in the mold, placing the bimi bouquets on top, drizzle with the mixture of eggs, cheese and cream and sprinkle the pine nuts as well.
Bake at 160 degrees for approximately 30 minutes, until we verify that the tender garlic and mushroom quiche is well cooked, ET voilà!
