Today we want to share a recipe Made in Hifas da Terra. On this occasion, our chef Carmela has cheered on Friday with a magnificent shiitake quiche and thistle mushroom with spinach and gratin cheese, a real delight that we now detail, step by step.
Ingredients
- puff pastry
- 50 g of dehydrated shiitake
- 50 g of dehydrated thistle
- 250 g of fresh spinach
- 100 g of slices
- 3 eggs
- 2 garlic cloves
- 100 ml of whole milk
- olive oil
- nutmeg
- pepper
- salt
Elaboration
This recipe begins with the cooking of spinach (10 minutes is enough). Once they are drained, reserve hot water for reHydrate the mushrooms (four hours will be enough). Skip the mushrooms with a little olive oil and the two garlic cloves. Incorporates spinach into milk already mixed with eggs. After ten minutes add with salt and pepper. Prepare the oven tray by smearing it with a splash of oil. Extend the puff pastry and add the quiche filling. Cover the quiche surface with cheese and bake at 150 ºC for 30 minutes. Enjoy!