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Mortadella, Mushroom and Parsnip Quiche

Meat A- A+

Preparation Time: LONG
Cost: MEDIUM
Serves: 3

INGREDIENTS:
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

PREPARATION:
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.

CHEF'S TIP:
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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