French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.
Quiche With Mushrooms
Ingredients
- 1 sheet all butter puff pastry
- 15 g butter (or olive oil)
- 1 onion
- 250 g canned sliced mushrooms (drained)
- Salt and freshly ground black pepper to taste
- 3 eggs
- 150 ml heavy cream( 35%)
- 5-6 thin slices hard cheese
- fresh parsley
- pinch nutmeg (optional)
Instructions
- Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
- Evenly spoon the mushrooms mix on top.
- In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
- Place the cheese slices all over the pie. Sprinkle with nutmeg.
- Bake on the bottom rack for about 35 minutes, until golden.
- Garnish with herbs before serving.
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Smoked Salmon Puffs
These are irresistible little Smoked Salmon puffs, filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!
Check out my other recipes with puff pastry.
Smoked Salmon Puffs
Ingredients
Dough
- 200 ml water or milk
- 100 g unsalted butter
- 3 pinches of salt
- 120 g all purpose flour
- 3-4 eggs
- 1 egg yolk (optional)
Salmon filling
- 250 g smoked salmon cut into pieces
- small onion minced
- 1 clove of garlic minced
- 1 Tbsp sour cream
- 1 Tbsp olive oil
- 3 Tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 100 ml heavy cream( 35%) very cold
- Some fresh dill, or chive, minced
- Few pinches of paprika for decoration
Instructions
Dough
- Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
- Add flour and mix well, until the dough comes away from the walls and forms into a ball.
- Add the eggs one by one. Stir well. The dough should become smooth and shiny.
- Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
- Transfer the dough to a piping bag.
- Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
- Lightly brush the top of puffs with egg yolk.
- Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
- In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
- Season with salt, pepper and lemon juice. Mix once more.
- Whip heavy cream, until soft peaks form.
- Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
- Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
- Dust puffs with paprika. Serve right away or keep in the refrigerator.
Tried this recipe?Let us know how it was!