Kish with leeks and mushrooms


For the dough:
-280 g flour
-140g chilled butter, grated on a coarse grater
-Article 8. tablespoons ice water
For filling:
-4 stalks of leeks
-250 g sliced ​​mushrooms (button mushrooms, oyster mushrooms)
-2 eggs
-300 ml whipping cream
-150 g grated Gruyere cheese
-2 tbsp. tablespoons butter

How to cook:
1. Quickly knead the dough, roll into a ball, wrap film and remove 1 hour in the refrigerator.
2. Preheat the oven to 190C. Roll out the dough, put in a form with borders, chop with a fork and bake for about 25 minutes.
3. In a skillet heat the butter and fry until soft rings sliced ​​leeks, increase the heat and add the mushrooms. A little cool.
4. Beat the eggs, add to them cream and onion-mushroom mixture, half the grated cheese, salt and pepper, put the filling on the cake and sprinkle with remaining cheese.
5. Bake the cake at 25-30 minutes.

Bon Appetit!

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