The “piquiche” is a recipe found in a cooking book that I bought a while ago in the UK. It is actually a savoury tart with a cream & eggs-based filling, and a pizza/bread crust. Hence the name “piquiche” : pizza + quiche. I made one with ham & leek a while ago, this one is a vegetarian version of it, made with mushrooms, just as delicious!
For the crust
- Starter: 20 g fresh bread yeast + 90 ml lukewarm water + 25g flour
- Dough: 150 g white flour + 50 g de buckwheat flour + 1 egg + 25 g salted butter + 1 teaspoon ground paprika
- 2 onions
- 2 garlic cloves
- 1 can of mushrooms (or fresh mushrooms – approx 200 g)
- 1 egg
- 200 ml light cream
- 1/2 teaspoon savory
- Salt & Pepper
- 1 teaspoon gold sesame seeds
- 1 tablespon fresh mustard
Preparing the dough
Start by blending the yeast and water. Add the flour and leave to rise for 15 minutes in a warm place, away from any air stream.
Using your bread dough or a food processor, blend the previous dough with th egg, butter, remaning flour and ground paprika. Avec votre machine à pain ou un robot classique, mélanger le mélange précédent avec l’œuf, le beurre, la farine restante et le paprika. Work the dough.
Preheat the oven, thermostat 190°C.
Fry the thinly diced onions and garlic in a dash of olive oil (or do the same using your thermomix…just like me!). Add the mushrooms and savory. Cook for 15 minutes.
Beat the egg and cream, add salt and pepper, add to the previous mixture.
Assembling and baking
Roll the dough in a rectangular-shaped ovenproof dish. Spread the mustard. Add the egg filling. Spread some sesame seeds. Bake for 35 minutes.