Quiche with Crayfish Tails and Fresh Mushrooms

Summary

Ingredients

• 250 g flour
• 190 g butter
• 1 teaspoon salt
• 1 tablespoon water or milk
• 600 g mushrooms, brown or white
• 400 g crayfish (crayfish tails, ecrevisses)
• 2 shallot (s) (alternatively an onion), chopped
• 2 clove (s) garlic, pressed
• 4 egg (s), whole
• 250 ml sweet cream, (possibly use reduced-fat cream)
• 1 teaspoon broth, granulated or herbal salt (up to 2 level s)
• Pepper, ground, white
• 1 teaspoon nutmeg blossom, ground
• 3 tablespoon butter or concentrated butter (clarified butter)
• 75 g cheese, Emmenthaler or Gouda, medium-aed (up to 100 ), rated
• 0.5 ½ cup chives, cut into rolls

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Instructions

1. Make a shortcrust pastry from butter, salt, water or milk and flour, roll into a ball, wrap in cling film and refrigerate for at least 1 hour.
2. Fry the cleaned mushrooms in the butter with the finely chopped shallots. Add the garlic and simmer until the liquid that has formed has evaporated completely. Beat the eggs with the cream and the spices (hand blender).
3. Line a cake pan with baking paper and place the rolled-out shortcrust pastry on top. Prick the dough a few times with a fork. (Blind jaws are not necessary). Place the rinsed crayfish tails and the cooled mushroom mixture on top, then pour the egg cream over it. Finally sprinkle the chives and the grated cheese on top.
4. Baking time approx. 3/4 - 1 hour at 175 ° C convection
5. When it has to go quickly: Take the finished pizza dough from the cooling shelf and canned mushrooms.
6. Variation: use shrimp or scampi instead of the crayfish tails.