Mushroom quiche with beetroot-truffle salad -. Oliehoorn

For 4 persons

For the mushroom quiche:

1 ready-made quiche base (savory pie dough)
250 grams of mixed mushrooms (e.g., mushrooms, shiitake, oyster mushrooms), sliced
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
Salt and pepper to taste
4 eggs
1 cup Oliehoorn mayonnaise
1/2 cup of milk
1/2 cup grated cheese (e.g., Gruyère or Emmental)
Fresh parsley, finely chopped (for garnish)

For the beetroot-truffle salad:

Here's how to make it

Preheat the oven to 180°c.
Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and garlic and fry until soft and lightly browned.
Add the sliced mushrooms and cook until soft and the liquid has evaporated. Season with salt and pepper to taste. Let cool.
In a bowl, whisk together the eggs, mayonnaise and milk. Add the grated cheese and stir well.
Place the ready-made quiche base in a pie pan. Spread the mushroom mixture evenly over the bottom, then pour the egg mixture over it.
Bake the quiche in the preheated oven for 25-30 minutes, or until golden brown and firm. Let the quiche rest for a few minutes before slicing.
Peel the cooked beets and cut them into very thin slices using a sharp knife or mandolin.
Place the thinly sliced beets in a large bowl and add the truffle mayonnaise to the beets. Mix well so that the beets are evenly coated with the truffle dressing. Add more truffle mayonnaise as needed, depending on your taste.
Season the salad with salt and freshly ground black pepper as desired.
If desired, garnish the salad with fresh parsley or chives for added flavor and presentation.
Serve the quiche with the beet truffle salad.

Inspiration