Quiche with Shimejis and Pork Belly

Quiche with Shimejis and Pork Belly
Cooking Time: 15 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A rustic yet refined quiche, enhanced by the earthy aroma of Laumont’s white and brown shimeji mushrooms and the richness of pork belly. This hearty dish brings together forest flavors and creamy textures, perfect for a comforting lunch, brunch, or simple dinner with gourmet flair.

  • Keywords:
  • Savory quiche,
  • shimeji mushrooms
Nutritional values quiche
  • Calories: ~1220 kcal
  • Protein: ~37 g
  • Carbohydrates: ~60 g
  • Fat: ~90 g
  • Fiber: ~4 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the quiche with shimejis and pork belly

Quiche dough 1 sheet
Shimejis ½ tray of each type (white and brown)
Pork belly 50 g
Heavy cream ½ liter
Eggs 3 units
Onion 1 unit
Olive oil, salt, and black pepper to taste

Step-by-step to make the quiche with shimejis and pork belly

  1. Chop the onion and cook it until soft. Once cooked, add the diced pork belly and then the shimeji mushrooms.
  2. In a separate bowl, beat the eggs and mix them with the cream.
  3. Combine the onion, pork belly, and shimejis with the egg and cream mixture.
  4. Roll out the quiche dough in a baking tin and prick the base with a fork.
  5. Pour the mixture over the dough and bake at 180°C (350°F) for about 45 minutes.

Total preparation time: 1 hour