John Myers
Ingredients for 4 servings:
- 250 g flour
- 125 g butter
- 1 egg(s)
- ½ tsp salt
- 400 g mushrooms
- 300 g crème fraîche
- 3 eggs
- 2 onions
- 2 tbsp butter
- 1 pinch(s) of salt and pepper
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
simple, vegetarian, tastes cold or warm, also suitable for parties
Knead the flour, butter, 1 egg, and salt into a dough. Wrap the dough in a damp cloth and let it rest in the refrigerator for at least 30 minutes. Press the dough into the dish to form a rim. Prick several times with a fork and pre-bake at 200°C (top/bottom heat) for about 10 minutes. Slice the mushrooms. Dice the onions. Fry in butter until translucent. Sauté the mushrooms until the liquid has evaporated. Mix the remaining eggs with the crème fraîche, a pinch of salt, and pepper, then fold in the mushroom and onion mixture. Spread the mixture over the dough and bake the quiche for 20 minutes at 200°C (top/bottom heat). The shortcrust pastry is enough for a springform, pie, or quiche dish (24 or 26 cm). Double the recipe for one baking tray. Serve with a mixed leaf salad.
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