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MUSSELS QUICHE

Try this new recipe

Ingredients

• Flour 400 grams

• Unsalted Butter 225 grams

• Grease 50 grams

• Cold water 110 cc.

• Egg White 1

• Salt

• Parchment paper

 

Preparation

Mix the flour, butter, fat and salt to form lumps. Add the ice water and mix.Manipulate the dough as little as possible so it doesn’t get warm. Shape the dough into a ball and refrigerate for 20 minutes or more. Preheat oven to 225 ° C.

Arrange the dough with your hand, evenly, on the bottom and sides of a nonstick pan or in a pie mold of 19 cm. (7½ inches).

Pin the dough with a fork in several places. On top of the dough, place a parchment paper. Place it in the preheated oven for 10 minutes. Remove the paper. Return to the oven again for 5 minutes, until the dough is golden brown. Remove it and let it cold down.

 Brush all the dough with egg white and bring to the oven again for 2 minutes. This procedure helps the filling, to not soak the base.

 

Filling:

• Mussel meat 500 grams

• Bacon 100 grams

• Onion 100 grams

• Egg 1 unit

• Cream 100 cc.

• Salt and Pepper

• Color (mix of chili powder and butter)

• Mushrooms

• Parmesan cheese

 

Cut the bacon into small cubes and brown until gets crispy. Dry on paper towel and set aside.

Cook the brunoisedonions along with the colored chili, until coloring. Add the bacon and mushrooms in halves and the meat of mussels.

Put everything in to the pan and add the “Royal” (Egg yolk mixed with seasoned cream) on top of it.

To finish, add the Parmesan cheese and put it in a moderate oven for 15 minutes.

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