Mushroom quiche


Flour 150 g
Butter 90 g
Eggs 5
Chestnut mushrooms 200 g
Shiitake mushrooms 100 g
Chanterelles 100 g
Cream cheese 100 g
Milk 1 dl
Cooking oil


  1. Preheat the Aerofryer at 80 degrees or use the preheating mode on the digital version
  2. Place the butter in a mixing bowl and let it soften
  3. Cut the mushrooms into thin slices
  4. Bake the different sorts of mushrooms separately from each other, shortly on high heat, and let them drain in the colander
  5. Mix the mushrooms and flavor with salt and pepper
  6. Get the bowl with the soft butter and add the flour, 1 egg and ½ teaspoon salt
  7. Knead the whole into a dough
  8. Dust the counter with flour and roll out the dough until it has the right thickness (not too thick, but not to thin either, otherwise it will break during baking)
  9. Place the unrolled dough in the shape and make sure the corners are tightly pressed into the shape
  10. Cut off the excessive dough that falls over the sides of the shape
  11. Place the quiche in the Aerofryer and bake it at 200 degrees for 12 minutes
  12. Mix the milk, cream cheese and the 4 remaining eggs and flavor with pepper and salt
  13. Add ¾ of this mixture to the mushrooms and mix carefully
  14. Pour this mass into the shape and spread equally
  15. Add the remaining cream mix of milk, cream cheese and egg
  16. Place the quiche back in the Aerofryer and bake for 40 minutes at 180 degrees
  17. Gently prick into the quiche with a knife to check if it is done


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