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Potato Mushroom and Cheese Quiche

October 10, 2018

I keep trying to get this crust hotter and hotter by adding jalapenos and this other hot chili I have growing in a pot on my patio, not sure what it is. Sorta looks like a serrano but it is much longer. Man oh man do I miss serrano chilies. Have not seen them here in Costa Rica. Anyway not sure what it will take to make the crust hotter without turning the whole crust green with chilies. I must be losing my taste buds. I put a little cilantro on top and I did like the flavor. The thing I like about a Quiche is you add what you like leave out what you don't like. I do this all the time when I am cooking. 

 

 

 

 

 

 

 

 

4 eggs

1/2 cup milk or heavy cream

1 cup Chaddar cheese, grated

5 or 6 sliced mushrooms, save some for the top

1 potato sliced thin and pan fried for a few minutes

1 Tablespoon flour

Salt and Pepper

1/2 small onion chopped small

Cook the mushrooms and onion together just until soft

 

 

Mix this all together and pour into crust, 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

 

 

Put the flour, salt, butter,  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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