Mushroom quiche

Ingredients for 1 servings:

• 250 g flour
• 75 g butter
• 1 pinch of salt
• 3 tbsp water
• 4 eggs
• 400 g mushrooms
• 1 onion(s)
• 1 tbsp butter for frying
• 125 g crème fraîche
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

vegetarian alternative to Quiche Lorraine

Mix flour, butter, water, and an egg with a pinch of salt to form a smooth dough. Shape the dough into a ball and wrap it in cling film and let it rest in the refrigerator for at least half an hour. In the meantime, clean the mushrooms and slice them thinly. Peel the onion and dice it finely. Melt 1 tablespoon of butter in a pan and fry the mushrooms and onion until translucent. In a bowl, whisk the three remaining eggs with the crème fraîche. Stir in the chopped parsley and season the mixture with salt and pepper. Once the mushrooms have cooled slightly, stir them in. Preheat the oven to 200°C (top/bottom heat). Remove the dough from the refrigerator and line a prepared springform pan or quiche dish with it, pulling up one edge. Prick the bottom several times with a fork. Place it in the hot oven and bake for 10 minutes without filling. Remove the dish and spread the prepared mushroom mixture over the dough. Turn the oven down to 180°C and bake the quiche for another 20-25 minutes.