Western Mushroom Quiche
1.
First, prepare the ingredients you need. The mushrooms should be sliced in advance, the leaves are chopped, and the black pepper diced is ground. If not, you can choose to use black pepper.
2.
Two whole eggs, add water, a little salt (a pinch with two fingertips is enough), add black peppercorns and lightly beat them to avoid bubbles
3.
Add 30ml milk and continue to break up to avoid bubbles
ps. If you are afraid of bubbles, you can first add salt and milk to break up the egg liquid, filter the bubbles with a filter, and then add black pepper particles and stir evenly
4.
Melt 10g butter in a frying pan over low heat
5.
Turn the frying pan after the butter melts to make the butter evenly distributed
6.
Then turn to medium heat and pour the beaten egg liquid at a height of 3-4cm from the bottom of the pot to let the egg liquid flow slowly and evenly. If the egg liquid is in the center, use a spatula to make it flow out
7.
Turn the frying pan and keep the heat at medium heat so that the egg mixture is evenly distributed. After about 2-3 minutes, gently insert it under the omelet with a spatula. It can be easily picked up and placed on a plate for later use.
8.
In another wok, melt the remaining 10g of butter on low heat
9.
Pour the mushrooms and stir fry
10.
When the mushrooms are slightly soft, add the chopped vegetable leaves. At this time, the pot is slightly dry. Add a tablespoon of water and 1/3 teaspoon of salt as appropriate.
11.
When the vegetable leaves become soft and change color, add whipped cream and stir fry quickly
12.
Put the fried dishes on the omelette, remember to put only half of it
13.
Cover the quiche and serve it, it is good with milk and coffee
Tips:
The raw materials of Chinese and Western omelets are the same, but they are used differently in seasoning and spices, which establishes a different wonderful taste and taste bud impact. Whether it’s our scallion quiche or the French quiche filled with cream, I even have the urge to make a Southeast Asian-style quiche. Haha
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