Vegetarian Pepper and Mushroom Quiche
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 100 g butter, room temperature
- 50 ml water
- 0.5 teaspoon ½ salt
- 2 tablespoon sunflower oil, or rapeseed oil
- 1 onion (s)
- 1 red pepper (s)
- 300 g mushrooms, fresh
- 4 egg (s)
- 1 cup sweet cream, 200 g
- 0.5 ½ cup crème fraîche, 100 g
- 200 g Gouda cheese, rated
- some pepper
- 1 ½ teaspoon salt
- 1 teaspoon herbs, e.g. salad herbs
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Work the flour, butter, water and salt into a smooth dough. Chill the dough for 30 minutes.
- Preheat the oven to 180 ° C fan oven.
- For the filling, first peel the onion and cut it into fine cubes. Sauté in a non-stick pan with 2 tablespoons of oil over medium heat until translucent. Meanwhile, clean the mushrooms and cut them into cubes. Do not cut into too small cubes as they will shrink in the pan. Add the mushrooms to the onions and sauté. Then wash the peppers, remove the seeds and also dice, you can use slightly smaller cubes. Also add the bell peppers to the pan and cook with them. Season with a little pepper and 1/2 teaspoon salt. Stir again and again in between, cook for a total of 10-15 minutes.
- Now take the dough out of the refrigerator and place in a quiche pan or a greased springform pan or a baking pan lined with baking paper. Ideally, you can wedge the baking paper between the bottom and the edge of the springform pan. Press the dough flat with your hands and press up about 2 cm on the edge of the pan. Prick the dough several times with a fork and lightly prebake in the oven for a maximum of 10 minutes.
- In the meantime, prepare the liquid filling. To do this, beat the eggs, cream, crème fraîche, grated Gouda cheese, pepper, 1 teaspoon salt, herbs and nutmeg until frothy.
- Now take the dough out of the oven, pour the mushroom, bell pepper and onion mixture onto the dough and evenly pour the egg mixture over it.
- Bake at 180 ° C for about 40 minutes. Let the quiche cool for about 10 minutes before removing from the mold and cutting.
- Tip: Crème fraîche and cream can also be replaced with milk as a low-fat variant.
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