Minced meat quiche with mushrooms

Ingredients for 4 servings:

• 400 g minced meat, half and half
• 500 g mushrooms, brown
• 200 g Emmental cheese
• 3 eggs
• 1 onion(s)
• 2 garlic cloves
• 1 pot of crème fraîche, 150 g, with herbs
• 2 tbsp parsley
• some caraway, whole
• 200 g flour
• 100 g butter
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 tsp flaxseed, optional
• some caraway seeds, optional
• 1 tbsp vinegar
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

simple and delicious

For the quiche dough, knead the ingredients into a smooth dough, cover, and form a ball in the refrigerator until the filling is ready. This can also be prepared the day before. For the filling, finely chop the mushrooms, finely dice the onion, and slice the garlic. Sauté the mushrooms and onion in a pan until crispy, then add the garlic. Finally, season with salt and pepper and, if desired, caraway seeds. Remove the mushrooms from the heat and let cool briefly. Then, in a bowl, patiently mix all the remaining ingredients except the cheese into a smooth dough. Season with salt and pepper, and marjoram if desired. Coarsely grate the cheese. Prepare the quiche dish. Butter a 26cm (10″) dish and line it with the dough. You can also prick the bottom with a fork and press down the edges with the tines. Then sprinkle on a little of the cheese. Place the minced meat on top. First, bake without cheese for 15-20 minutes at 200°C, then sprinkle with the remaining cheese and bake for another 30 minutes, until the cheese turns a beautiful golden brown. Let cool briefly.