Mushroom Crust Quiche
 
 
Author:
Ingredients
Dough
  • 450 grams / 16 ounces button mushrooms
  • 50 grams / 2 ounces rolled oats
  • 170 grams / 6 ounces wheat germ
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon oregano
  • 4 tablespoon olive oil
Filling
  • 1 teaspoon fennel seeds
  • 3 tablespoons olive oil
  • 3 leeks
  • 3 tablespoons fresh cheese
  • 1 tablespoon mustard
  • 4 eggs
  • 5 tablespoons Greek style yogurt
Tools
  • sieve
  • tea towel
  • few bowls
  • large skillet
  • wooden spoon
  • frying pan
  • knife
  • tart pan
  • parchment paper
Instructions
  1. First, brush the mushrooms clean and rinse them for a few seconds in sieve under the running water. Leave them on a clean tea towel to soak excess water, or pat them dry. Put the mushrooms into food processor or a blender and blend them for a few seconds, until finely ground – be careful, not to turn them into paste.
  2. Heat the olive oil in a skillet and sauté mushrooms on a high heat constantly stirring, until almost all the liquid evaporates. Add rolled oats, wheat germ, salt, pepper, oregano and mix thoroughly. Leave it to cool in a refrigerator for approximately half an hour.
  3. In the meantime, heat the olive oil in a large frying pan, add the fennel seeds and fry them for two or three minutes, lower the heat and add finely chopped leeks (with green parts). Sauté leeks stirring it occasionally for a few minutes, or until tender. Add crumbled fresh cheese and mustard, cover the mixture and let it rest for a while.
  4. Preheat the oven to 180ºC / 350ºF.
  5. Lightly brush the tart pan with oil (or lay parchment paper), put in the dough, spread it evenly while gently pressing, then put the leek mixture on top.
  6. Now, whisk the eggs, add yogurt, pour over the leeks and smooth the top with the back of a spoon.
  7. Bake the quiche until nicely bronzed on top.
  8. Let it cool for a while in a pan, before slicing.
  9. It is best to serve this quiche warm, with yogurt and some light salad, but you will be surprised how nice the texture and taste has even the next day for breakfast, that is, if you manage to leave a piece until then ;)
Recipe by JasminCookBook at http://jasmincookbook.com/mushroom-crust-quiche/