Chanterelle quiche with smoked salmon

Ingredients for 12 servings:

• 300 g flour
• 150 g butter / margarine
• Salt and pepper, white
• 5 m.-sized eggs
• 500 g mushrooms
• 500 g chanterelles
• 1 m.-sized onion(s)
• 3 tbsp oil
• ½ bunch parsley
• ⅛ liter milk
• Nutmeg, grated
• 150 g smoked salmon, sliced
• Fat and breadcrumbs for the form

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Quickly knead the flour, fat, 1/2 teaspoon of salt and 1 egg into a smooth dough. Cover and chill for approx. 1 hour. Halve the mushrooms if desired. Finely dice the onion. Heat the oil and fry the mushrooms in it. Season with salt and pepper. Allow to cool. Finely chop the parsley. Mix with the remaining eggs and milk. Season with salt, pepper and nutmeg. Roll out the dough on a floured surface (approx. 34 cm diameter), grease a quiche dish (approx. 28 cm diameter) and sprinkle with breadcrumbs. Place the dough in the dish. Add the mushrooms and salmon. Brush with the egg and milk. Bake in a hot oven at 175 degrees (150 degrees fan-assisted) for 50-60 minutes. Garnish with parsley if desired.