Mushroom and shiitake quiche

Method

1. Wash the mushrooms and shiitake well and slice the shiitake.
2. Cook a diced onion in oil.
3. When the onion is translucent, add the mushrooms and shiitake and let them cook.
4. When they’ve released their water, add the salt and finely chopped garlic and let them finish cooking, adding oil if needed.
5. Beat the eggs and season with salt and pepper to taste and a pinch of nutmeg.
6. Add the evaporated milk, grated cheese and the mushroom mixture.
7. Line a tin with the pastry, prick it well and pour in the filling.
8. Bake at 180° for about 35-40 min (the oven should be preheated)

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 240 g	100 g	% IR*	Share
Energy	475 kcal	198 kcal	24 %
Fat	31 g	13 g	44 %
of which saturates	14 g	5.8 g	70 %
Carbohydrate	27 g	11 g	10 %
of which sugars	6.5 g	2.7 g	7 %
Fibre	1.8 g	0.8 g	—
Protein	21 g	8.8 g	42 %
Salt	1.8 g	0.7 g	30 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos