Mushroom – Bacon – Quiche
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 g flour
- Salt and pepper, freshly ground (black)
- 4 egg (s)
- 125 g butter, soft
- 150 g bacon, mixed, finely diced
- 1 large onion (s)
- 600 g mushrooms
- 1 tablespoon lemon juice
- 1 bunch chives
- 200 ml cream
- 75 g cheese (freshly rated mountain cheese)
Print Recipe
Pin Recipe Instructions
- Knead the flour with a pinch of salt, 1 egg, the soft butter and 2 tablespoons of cold water. Use the dough loaf to lay out a well-greased 26 cm (28 cm) springform pan. Simply place the dough loaf in the middle of the springform pan and then flatten it by pressing firmly and distribute it evenly. About half the edge should be covered with dough. Then put the springform pan in the refrigerator.
- Peel the onion and chop finely.
- Clean the mushrooms (hardly necessary with packaged mushrooms), rinse, cut into leaves and sprinkle with lemon juice.
- Fry the finely diced bacon over medium heat in a large (!) Pan and fry the finely chopped onion until translucent.
- Wash the chives and cut into small rolls.
- Now add the mushrooms and chives to the bacon and onion mixture, mix thoroughly and then place on the dough base.
- Whisk the remaining 3 eggs with the cream, cheese, salt and pepper and pour over the mushroom mixture.
- Put the quiche in the cold oven and bake at 160 degrees for 40 minutes.
- Tip: Tastes particularly good when whole wheat flour is used.
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