Esta quiche de cogumelos e rebentos de soja é uma reviravolta criativa na receita clássica francesa, ideal para uma refeição vegetariana leve e saborosa. A combinação da textura terrosa dos cogumelos com a frescura crocante dos rebentos de soja, unida por um creme suave de ovos e natas, resulta numa tarte salgada surpreendente e deliciosa, perfeita para um almoço descontraído ou um jantar rápido durante a semana.

Ingredientes (4 Pessoas)

  • 1 massa quebrada
  • 3 dentes de alho
  • 400 gr de rebentos de soja
  • 150 gr de cogumelos frescos
  • 3 ovos
  • 200 ml de natas
  • sal
  • noz-moscada
  • azeite

Preparação

  1. Pré-aqueça o forno a 200º C.
  2. Coloque a massa numa forma de fundo amovível.
  3. Pique o fundo com um garfo e reserve.
  4. Pique os alhos e refogue-os no azeite.
  5. Junte os cogumelos laminados e salteie até ficarem cozinhados.
  6. Por fim, adicione os rebentos de soja.
  7. Tempere com sal e noz-moscada.
  8. Aguarde alguns minutos até os rebentos murcharem.
  9. Apague o lume.
  10. À parte, bata os ovos com as natas.
  11. Junte-os ao preparado de cogumelos e rebentos.
  12. Envolva bem.
  13. Coloque o preparado na forma.
  14. Leve ao forno cerca de 25 minutos até ficar dourada.

Ready for a slice of savoury heaven? Here’s the recipe in English.

Fresh Mushroom and Bean Sprout Quiche

A timeless French classic, the quiche is a wonderfully versatile dish that can be adapted to showcase all sorts of delicious fillings. This version offers an unconventional yet delightful twist by combining earthy mushrooms with the crisp, fresh texture of bean sprouts. It’s a fantastic vegetarian main course that’s both elegant and satisfyingly simple to make.

The success of a good quiche lies in its creamy, just-set custard filling. Here, a simple mix of eggs and double cream provides the perfect rich base for the sautéed vegetables. The nutmeg adds a classic, warm aromatic note that beautifully complements the mushrooms. Unlike the puff pastry version you might have tried, using shortcrust pastry gives this dish a firm, crisp base that holds the creamy filling perfectly.

For an extra layer of flavour, consider adding a handful of grated cheese to the egg mixture before pouring it into the pastry case – a nutty Gruyère or a sharp cheddar would work wonderfully. You could also add some fresh thyme or chopped chives to the mushroom mixture for a herby lift. This quiche is delicious served warm from the oven with a simple green salad.

Ingredients (Serves 4)

  • 1 sheet of ready-rolled shortcrust pastry
  • 3 cloves of garlic
  • 400g bean sprouts
  • 150g fresh mushrooms
  • 3 large eggs
  • 200ml double cream
  • Salt
  • Nutmeg
  • Olive oil

Method

  1. Preheat the oven to 200°C (180°C Fan / Gas Mark 6).
  2. Line a loose-bottomed quiche or tart tin with the shortcrust pastry.
  3. Prick the base of the pastry with a fork and set aside.
  4. Finely chop the garlic and sauté it in a little olive oil in a frying pan.
  5. Add the sliced mushrooms and sauté until cooked through.
  6. Finally, add the bean sprouts.
  7. Season with salt and a grating of fresh nutmeg.
  8. Cook for a few minutes until the bean sprouts have wilted slightly.
  9. Turn off the heat.
  10. In a separate bowl, whisk the eggs with the double cream.
  11. Add the whisked egg mixture to the pan with the mushrooms and bean sprouts.
  12. Mix everything together well.
  13. Pour the filling into the prepared pastry case.
  14. Bake for about 25 minutes, or until the filling is set and the top is golden brown.