When it comes to food, I am one of those “everything in moderation” people. Life is too short for calorie-counting and worrying about each mouthful that would make your personal trainer frown.
On the other hand, I have noticed that as you get older, your body starts to complain more easily if you do not listen to it. If you eat too much something that is not very good for you, your body will definitely shout.
I have always kind of liked quiches but they are typically so heavy that if I eat some, I need to beg my stomach for forgiveness for days. The usual challenge is the crust which typically includes its fair share of fat. Then when you add the filling into the calorie equation, you will end up with more energy than a group of toddlers after their nap time.
When I found today’s recipe in the October 2019 edition of Cucina moderna, the filling of the quiche in question sounded quite nice albeit heavy (as usual). So I started googling if there was a lighter option for the crust. I discovered this this recipe that I think is quite ingenious! It is almost fat-free, very easy to prepare and complements perfectly the mushroom filling of this quiche (although I’m sure it works well with any filling of your choice). You can also make the filling of this quiche slightly lighter by substituting some of the cream with milk without losing any flavor.
Mushroom and gruyère quiche
For the crust
150 g flour
50 g yoghurt
30 ml oil (e.g. rapeseed, sunflower)
10 ml (cold) water
1 pinch of salt
For the filling
300 g mushrooms
100 g smoked pancetta/ bacon in cubes
100 g grated gruyère
2 dl cream (or cream-milk mixture)
25 g butter
1 garlic clove
1 tbsp chopped parsley
Start by preparing the crust. Add all the ingredients of the crust to a bowl and mix until you have obtained a homogeneous dough. Cover the dough with foil and move it to the fridge to rest for at least 30 minutes.
In the meantime, prepare the filling. In a pan, melt the butter and add the garlic clove. After a few minutes, add the (cleaned and) sliced mushrooms and cook for about 5 minutes. Season with salt and pepper, remove the garlic clove and add the chopped parsley.
Fry the pancetta in another pan until crisp. In a bowl, break the eggs and mix them with a pinch of salt, pepper and nutmegs and then with the cream (/cream-milk) and cheese.
Roll out the dough. Butter/ oil a pie mold and move the crust into it. Add the pancetta on top of the crust, followed by a half (or all as I did) of the mushrooms and the egg – cream mixture. Bake in the oven at 180C for 25 minutes, add the remaining mushrooms and continue baking for another 10 minutes (or if you don’t have any mushrooms remaining, you can bake the quiche for 25-30 minutes straight).