Summary

Ingredients

• 250 g flour
• 75 g butter
• 1 pinch (s) salt
• 3 tablespoons water
• 4 egg (s)
• 400 g mushrooms
• 1 onion (s)
• 1 tablespoon butter for frying
• 125 g crème fraîche
• 1 tablespoon parsley, chopped
• salt and pepper

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Instructions

1. Work the flour, butter, water and an egg with a pinch of salt into a smooth dough. Shape the dough into a ball and let it rest in the refrigerator for at least half an hour in cling film.
2. In the meantime, clean the mushrooms and cut them into thin slices. Peel the onion and cut into fine cubes.
3. Melt 1 tablespoon butter in a pan and fry the mushrooms with the onions until the onions are translucent. Mix the three remaining eggs with the crème fraîche in a bowl. Stir in the chopped parsley and season the mixture with salt and pepper. When the mushrooms have cooled down a bit, mix in as well.
4. Preheat the oven to 200 ° C top / bottom heat.
5. Take the dough out of the refrigerator and line a prepared springform pan or quiche tin with it, pulling up one edge. Prick the bottom several times with a fork. Put in the hot oven and bake for 10 minutes without filling.
6. Take the mold out again and distribute the prepared mushroom mixture on the dough. Lower the oven to 180 ° C and finish baking the quiche in it for another 20-25 minutes.