Mushroom quiche

For 4 to 6 people (8 inch wide)

If you have a mold of 9 inch or +, put 7,4 fl oz of milk and 3,5 oz of ricotta

   Il vous faut :   

The crust

1 shortcrust dough with salted butter

1tsp of provence herbs d'herbes de provence, 

1tsp origano

peppet

To garnish

1/2 lb of fresh mushrooms (250gr) 

1/4 lb of ham (125gr)

- 4 slices -

2 eggs

2,8 oz of fresh ricotta (80gr)

6,1 fl oz of milk (18cL)

salt and pepper

1tsp provence herbs

Turn on the oven at 450°F

The dough

Make the shortcrust dough with salted butter, add the herbs with the flour

Flatten it on 1/4 inch thick

Place it in your pie pan, stab it with a fork and put in the oven for 4 minutes

Then, set aside while preparing the garniture

Ham and mushrooms

Rinse your mushrooms, cut the extremity of the feet and cut it in half, then in slice

Cut the ham in squares of 1/2 inch 

Put ham and muschrooms in a pan on medium heat with 2tsp of olive oil and a pinch of salt, stay before and mix it regularly so it takes colors.

When mushrooms are reduced and lost their water (it takes 12 minutes approximativly)

Remove it from the fire and dry them using absorbent paper and a colander if needed

Garnish

Beat the eggs with a pinch of salt, stir with the ricotta until smooth

Pour the milk, whisk it and add 1tsp of herbs,

on your pre-cooked dough, place the mushrooms ans the ham carefully 

and pour on it the egg/milk mix

- it must not go over the crust -

If you can't pour it all, don't risk to drawn your dough

- mon moule faisait 22 cm de diamètre -

Spread on it some pepper

Put in the oven for 35 minutes, turn it off and let it cool down 15 minutes 

in the oven with the door opened

Serve when still warm with a green salad, you can put fresh basil on the top :)