Angela, Digital Chef, Africa Analyst
Mushroom onion and cheese quinche - Somali
Recipe Name: Mushroom onion and cheese quinche
Preparation time: 2 hours 45 minutes
This dish is a tasty dish that’s perfect for breakfast, brunch, lunch and even dinner. With its savory, cheese-scented crust, and creamy, mushroom-studded filling atop layer of sharp cheese. It’s simply irresistible.
· 2 ¼ cups flour
· 1 tsp salt
· 170g cold butter, cubed
· 4-6 tablespoons cold water.
· One red onion, chopped
· 250g sliced mushrooms
· 1 tbsp of butter
· 2 tbsp of oil
· 2 cloves of garlic, minced
· Handful of baby spinach leaves.
· 100g mozzarella cheese, grated.
· 3 eggs, well beaten
· 1 cup thickened cream.
· 1 teaspoon salt.
· ¼ teaspoon of black pepper.
· ¼ teaspoon nutmeg
Making the pastry
Process all the ingredients until combs form.
Add 4-6 tbsps of cold water until you have a firm smooth dough.
Flatten into a disc and cover with some cling wrap. Store in the fridge for 30 minutes.
Flour the pastry and roll into circle and place in a tart tin. Prick the base with a fork and freeze for 30 minutes.
Remove the pastry from freezer and bake for 15 minutes at 180 degrees. Remove the weights and bake for another 10 to 15 minutes until golden brown.
Preparing the filling and baking
Fry onion in the oil and butter for 4-5 minutes
Add garlic and mushrooms and cook for 2-3 minutes. Remove from heat and cool.
Add the eggs, cheese, cream, salt, pepper and nutmeg and mix well.
Pour in all the mixture over the pastry shell and bake for another 30 minutes at 180 degrees or until set. Cool and serve with salad.