This cheese and mushroom pie made from white champignon is excellent for both a dessert or a filling weekend breakfast. Since it takes about one and a quarter of hours to prepare, it is better on a quieter Saturday or Sunday. The whole family will love it!
- 20 dkg flour
- 13 dkg butter
- 25 dkg champignons
- 1 clove garlic
- 6 dkg cheddar or gouda cheese
- 4 eggs
- 2.5 dl milk
- 40 g grated parmesan
- 6 dkg mozzarella
- salt and pepper to taste
- a little oil for frying
- a little water for the pie dough
First, bake the pie crust. Mix the flour with half a teaspoon of salt, crumble the cold butter, add a spoonful of cold water and start kneading the dough until it comes together. Leave the dough to rest in the refrigerator for half an hour, during which time we will prepare the filling. Clean the champignons and the garlic, chop them up, season with salt and pepper, and sauté them in a pan with a little oil until soft.
Press the cooled pie dough into a greased baking tray, so that it will look like a plate with plenty of room for the filling inside. Prick it with a fork, then place a baking paper and some weight over it (in the video below we used rice grains). Bake for 15 minutes in an oven preheated to 200 degrees, then remove the baking paper and the weight and bake the pie dough for another 5 minutes. Take the pie out of the oven, place the steamed garlic and mushroom over and grate cheese on top. Stir the milk and parmesan with the beaten eggs and pour this mixture over the mushrooms, then sprinkle with the grated mozzarella. You can even put a few pieces of champignons on top as a decoration. Bake at 180 degrees for 35-40 minutes.