Chanterelle Quiche with Smoked Salmon

Summary

Ingredients

• 300 grams flour
• 150 g butter / mararine
• Salt and pepper, whiter
• 5 medium egg (s)
• 500 g mushrooms
• 500 g chanterelles
• 1 medium onion (s)
• 3 tablespoon oil
• 0.5 ½ bunch parsley
• liter ⅛ milk
• Nutmeg, grated
• 150 g salmon, smoked, sliced
• Fat and breadcrumbs for the pan

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Instructions

1. Knead the flour, fat, 1/2 teaspoon salt and 1 egg quickly to form a smooth dough. Cover and chill for about 1 hour.
2. Halve the mushrooms if necessary. Finely dice the onion. Heat the oil, fry the mushrooms in it. Season with salt and pepper. Let cool down. Finely chop the parsley. Mix with the rest of the eggs and milk. Season with salt, pepper and nutmeg. Roll out the dough on a floured surface (about 34 cm diameter), grease the quiche form (about 28 cm diameter) and sprinkle with breadcrumbs. Put the dough in it. Top with mushrooms and salmon. Baste with egg milk. Bake in a hot oven at 175 degrees (convection: 150 degrees) for 50-60 minutes. Garnish with parsley if necessary.