Quiche with Mushrooms, Leek and Tomatoes
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g potato (s), floury boilin
- 0.5 ½ cube yeast
- 150 grams flour
- 1 egg (s)
- 1 tablespoon butter
- 0.5 teaspoon ½ salt
- some nutmeg, freshly grated
For covering:
- 400 g mushrooms, brown
- 1 leek
- 100 g cherry tomato (s)
- 2 onion (s), red
- 0.5 ½ bunch parsley, smooth
- 200 g herbal cream cheese
- 3 egg (s)
- 100 ml milk
- 1 tablespoon butter
- salt
- Pepper, more colorful, from the mill
Moreover:
- some flour
- some butter
Print Recipe
Pin Recipe Instructions
- For the dough, wash the potatoes thoroughly and cover them in a saucepan with water that should cover the potatoes and bring to the boil over high heat. Reduce the heat and cook the potatoes until soft. Drain, peel and allow to evaporate. Press warm through the potato press into a large bowl and knead with the yeast, flour, 1 egg, 1 tablespoon butter, 1/2 teaspoon salt and some freshly grated nutmeg. Cover and let rise for 20 minutes.
- For the topping, clean the leeks, cut them lengthways, rinse them thoroughly under running cold water and cut into rings. Peel the onions and cut into wedges. Clean the mushrooms and - depending on the size - halve or quarter. Rinse the parsley, shake dry and chop the leaves. Rinse the tomatoes and cut them in half.
- Preheat the oven to 180 ° C fan oven. Heat 1 tablespoon of butter in a pan and fry the mushrooms over medium heat and remove. Place the leek rings and the onion wedges in the frying fat and cook covered for about 5 minutes. Season with a little salt and colored pepper from the mill.
- Dust a work surface with a little flour and roll out the dough on it. Place in a quiche dish that has been greased with a little butter. Prick the dough several times with a fork and prebake in the preheated oven for about 10 minutes.
- Mix the cream cheese with the eggs, parsley and milk. Season with a little salt and a few turns of colored pepper from the mill. Spread the leek, mushrooms and tomatoes on the dough. Pour the cream cheese sauce over it and bake in the preheated oven for about 25 to 30 minutes.
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