Forest Mushroom Quiche
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g flour
- 60 ml water
- 80 g butter
- 0.5 teaspoon ½ salt
- 1 pinch white pepper
- 150 g onion (s)
- 350 g mushrooms, cleaned forest mushrooms (boletus, chestnuts, chanterelles)
- 30 g butter
- 150 g crème fraîche
- 100 ml cream
- 2 egg (s)
- 1 tablespoon cornstarch
- 150 g ham, juniper ham or bacon
- Salt and pepper from the mill
- 1 teaspoon herbs, fresh (rosemary and thyme)
Print Recipe
Pin Recipe Instructions
- Knead a smooth dough from the flour, fat and the spices with the hand mixer. Leave to rest covered with a cloth at room temperature for at least 30 minutes.
- In the meantime, prepare the topping. Peel the onion and thoroughly dry the mushrooms. Cut both into slices and rings.
- First fry the onion in the hot fat until translucent, then add the mushrooms and cook until all the liquid has evaporated.
- Roll out 2/3 of the dough on the bottom of a quiche pan 26 cm in diameter. Shape the rest into a roll and press up about 2cm at the edge. Prick the bottom several times with a fork.
- Spread the onion and mushroom mixture on the bottom together with the very finely diced juniper ham or bacon. If you have bacon, fry a little beforehand.
- Whisk creme fraíche, cream, eggs and cornstarch together. With salt / pepper a. d. Spice M., pressed garlic and herbs vigorously and pour over the ingredients into the dish.
- Bake the quiche at 180-200 ° in the lower third of the oven for 50-60 minutes.
- Allow to evaporate in the tin, carefully remove and serve lukewarm.
- This goes well with a salad, a glass of wine or a cold beer.
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