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Mushroom, Zucchini Gouda and Goat Cheese Quiche. Don't forget the Jalapeño Crust

June 4, 2018

I haven't used this 11 inch pan before today for a Quiche and I think it worked out better than my pie pan. This is what I will use from now on, it makes a thin quiche and that is the way I like it. And I think the crust tastes better too. Well, it could be all the jalapeños I added to the crust. Chuck wanted it extra hot and spicy so he got it. I added just a bit of parmesan to the crust too. My Quiche's are getting more and more flavorful or our taste buds are getting more and more, gone I think. This is a good one. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 eggs

1/2 cup milk

1 cup Gouda cheese, grated

3 or 4 sliced mushrooms, save some for the top

2 or 3 baby zucchini sliced, save some for the top

1 Tablespoon flour

Goat Cheese crumbuled for the top

Salt and Pepper

Mix this all together and pour into crust, sprinkle on top the goat cheese and bake for 35 to 45 min. at 350 degrees until slightly firm.

 

 Deby's famous jalapeño crust

 

1- 1/2 Cups four

1/4 cup ice water

1/2 teaspoon salt

1 cube butter, very cold and cut into 1inch pieces

1-2  Jalapeño, cut in half and remove the seeds

1 small chunk of Parmesan Cheese

 

Put the flour, salt, butter, parm cheese and jalapeño in food processor and pulse 8 times

Add ice water and pulse until everything comes together, right before it forms a ball. Put in plastic bag or plastic wrap and smash into a disk. Chill while you made the egg part. If it's to soft chill for 1 hour.

Roll out crust to fit a 11in. pan with removeable bottom. Try not to use to much flour when rolling out dough. 

 

 

 

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