Summary

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)

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Instructions

1. 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.
2. In the meantime, prepare the topping. Peel the onion and thoroughly dry the mushrooms. Cut both into slices and rings.
3. First fry the onion in the hot fat until translucent, then add the mushrooms and cook until all the liquid has evaporated.
4. 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.
5. 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.
6. 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.
7. Bake the quiche at 180-200 ° in the lower third of the oven for 50-60 minutes.
8. Allow to evaporate in the tin, carefully remove and serve lukewarm.
9. This goes well with a salad, a glass of wine or a cold beer.