Mini Quiches with Radicchio, Mushrooms, Gorgonzola and California Prunes
Makes: 4Prep Time: 40 minutesCook Time: 30 minutes
- 125g flour 00
- 60g butter (cold fridge)
- 37g water (iced)
- 3 Eggs medium
- 20g milk
- 55g spicy gorgonzola
- 30g grated pecorino cheese
- 80g chicory of Chioggia
- 30g white wine vinegar
- 16 Pioppini mushrooms
- 1 garlic clove
- 4 Thyme sprigs
- 6 California Prunes
FOR THE BRISÈ PASTA
The first thing you need to do to make your mini quiches is to prepare the brisé pastry. Put the flour and butter into small pieces in the kitchen cutter and blend until the mixture has a consistency similar to sand (it is no coincidence that this operation is called “sandblasting”).
Put the salt in the ice water and dissolve it, then operate the machine again until the ingredients have blended.
At this point, turn off the machine and transfer the mixture obtained to the work surface, knead it quickly to make it homogeneous, without heating the butter too much.
Divide the dough into 4 and form 4 balls, then using a rolling pin, roll out 4 discs of brisé each between two sheets of lightly floured parchment paper and put them in the refrigerator to rest for an hour.
FOR THE GORGONZOLA CREAM
In a bowl, crush the gorgonzola with a fork until creamy, then add the eggs, milk, grated pecorino cheese and mix everything. Then incorporate the 2 chopped California Prunes, stir one last time and set aside.
Cut the radicchio into quarters, privalo of the base and the hardest central part and reduce it to strips of about 1 cm thick. Brown it in a pan with a little oil, salt and continue cooking for 2-3 minutes, then add the vinegar and let it evaporate. As soon as the radicchio is tender, turn off the heat and let it cool.
In a non-stick pan, heat a little oil with the crushed garlic clove and sauté the mushrooms until soft. Adjust salt, remove garlic and set aside.
Remove the 4 discs of brisè dough from the refrigerator and use them to coat your molds by exerting a slight pressure with your fingers to make the dough adhere well to the edges and eliminate excesses with a small knife.
Then fill each mold with 1/4 of the prepared gorgonzola mixture and bake them in a static oven preheated to 180°C. Let it cook for 24 minutes then remove your mini quiche from the oven and let them deflate and cool before removing them from the molds.
Once the mini quiches have cooled down, add a little radicchio, 3-4 poplar mushrooms, 1 whole California Prune and a sprig of thyme on top of each one.
Your mini quiches are ready to be served!
Starting from this recipe you can make quiches (both in mini version and in the format of a classic savory pie) in different variations, modifying the filling according to your tastes and preferences of your guests.
You can store the brisè dough in the refrigerator well covered with plastic wrap or in a container with an airtight seal for 2 days and in the freezer for a couple of months. Instead I advise you to immediately consume the quiche already stuffed, because over time the brisè dough will tend to absorb the moisture of the filling, losing its crumbly consistency.