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Quiche with cabbage and mushrooms with truffles and Roman Guardini

A sweet cake, soft and tasty.

The base is a pastry almost classical, because to give color and fragrance was added a spice that is certainly not gone unnoticed.

For the filling we used the last cabbage from our garden, but combined with a mixture of mushrooms (honey mushrooms, and porcini mushrooms), flavored with truffle oil. As expected, this ingredient predominates, without obscuring the flavor of the vegetables.

To cover the cake, con un po’ di frolla avanzata, abbiamo pensato ad una specie di crumble, croccantino e dorato.  

Ingredienti:

500g pasta frolla al cumino

2,5 cavoli romani

290g misto funghi al tartufo

200g formaggio brie

4 fette prosciutto cotto

1 egg

milk

walnuts

salt, white pepper

Boil the cabbage, chop and mix them with mushrooms, cheese and crushed walnuts, season with salt and pepper.

Roll out the pastry, holding out by a small amount.

distributed on the bottom a little 'oil the mushrooms and slices of ham, pour the vegetables and cover with a beaten egg and milk.

Crumble the remaining crust and mix with a little 'flour, truffle oil mushrooms and some chopped walnuts.

Cover the surface of the cake with the mixture and bake in a convection oven at 180 degrees for about 40 minutes.

In these days we have also received a very attractive package, which for us marks the BEGINNING of a major new collaboration!

thank the Guardini we wanted to offer this opportunity.