Buttery Croissant Crust Quiche
The origin of quiche dates back to the Lorraine region of France, where it first became known in a bacon-egg-cream version. Modern versions are now available in countless variations - one creative reimagining is the croissant crust base, which gives the dish a special crispness and butteriness. The technical trick here is to keep the croissant dough cold beforehand, so it doesn't melt during baking but forms crispy layers. The key to the filling is the balance of cream and cheese, highlighted by the fried mushrooms and leeks. It is important not to put the vegetables in raw, as they may release a lot of liquid - fry them beforehand and the taste will be more concentrated. The kitchen is filled with a festive atmosphere while the quiche made of buttery croissant dough is slowly being prepared. This recipe can be an excellent choice for Sunday brunch, family lunches or even an elegant dinner. If you like to vary it, try it with salmon, spinach or even caramelized onions.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C) and prepare a 9-inch (24 cm) pie dish. Line it with parchment paper, then carefully lay the croissant dough inside, letting the edges slightly overhang. Prick the dough with a fork to prevent it from puffing up during baking.
2
Slice the leek into rings, slice the mushrooms, and mince the garlic. These will provide the characteristic savory base flavor for the quiche.
3
Heat the olive oil in a skillet over medium heat. Sauté the leek for 2-3 minutes, then add the garlic and mushrooms. Cook them together for about 5 minutes, until the mushrooms soften and any excess liquid evaporates.
4
In a large bowl, whisk the eggs, then stir in the heavy cream, grated cheese, salt, pepper, and a pinch of nutmeg. The heavy cream will give it a silky texture, and the nutmeg will add a characteristic warmth.
5
Add the sautéed vegetables to the egg mixture, then pour everything into the dough-lined dish. Gently shake the dish to distribute the filling evenly.
6
Bake the quiche for 35-40 minutes, or until the top is golden brown and the filling is set. If the center seems a bit wobbly, leave it in the oven for a few more minutes.
7
After baking, let it cool in the dish for at least 10 minutes. This will help it slice neatly and prevent the filling from falling apart when serving.
