receta quiche setas y queso de cabra quescrem

Mushroom and goat cheese quiche


For the base

125 g butter
120 g eggs
250 g of flour
3 g salt

For the filling

500 g of Quescrem® Goat Logs
250 g of assorted mushrooms
200 g onion
4 pcs eggs
100 g leek
4 g salt
7 g pepper
7 g garlic


We make it easy to prepare the shortcrust pastry base, but it can be purchased ready-made in supermarkets.



For the base

1. Place all the ingredients, except the flour, in a bowl and mix until well combined.

2. Add the sifted flour and knead until all ingredients are well combined. It is important not to overwork the dough.

3. Roll out to 2 cm thick and bake at 200 ºC with a weight on the dough to prevent it from rising for 10 minutes.


For the filling

Chop the onion and leek into fine julienne strips. Garlic in small cubes.

2. In a frying pan, add a little olive oil and add the garlic, onion and leek in that order, along with the salt, until they are very well poached.

3. Once poached, remove them and let them cool. In the same pan we used before, add a little olive oil and the mushrooms cut into thin julienne strips until cooked over medium-low heat. Allow to cool.

4. When the mushrooms are cold, mix the egg with the Quescrem con Rulo de Cabra in a bowl, using a blender. When it is well integrated, add the pepper, mushrooms, onion, leek and garlic, mixing with a spoon.



Fill the shortcrust pastry base with the mixture and bake at 190 ºC for 20 minutes.

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