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Mortadella, Mushroom and Parsnip Quiche

Meat A- A+

Preparation Time: LONG
Serves: 3

1 Unit Shortcrust Pastry, Round Roll
6 Eggs
1dl Cream
4dl Milk, semi-skimmed
200g Mortadella, Julienne strips
100g Sliced Mushrooms
1dl Gallo Extra Virgin Olive Oil
50g Parsnips, grated
Pepper from the mill, to taste

Sauté in the Gallo olive oil, the mortadella and when ready add the mushrooms.
Mix the eggs, cream and milk beat until you have a smooth mixture.
Put the shortcrust pastry in a round baking tray, then add the mortadella and mushrooms, then pour the egg mixture on top and sprinkle with grated parsnips.
Put in a pre-heated oven at 175ºC for about 25 to 30'.
Let it cool off a bit before slicing.

You can use another type of protein as a filler (meat, fish, foul...)

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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