John Myers
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Mini Quiches with King Oyster Mushrooms and Pointed Cabbage
The perfect mini quiches with king oyster mushrooms and pointed cabbage recipe with a picture and simple step-by-step instructions.
For the dough
- 250 g Flour
- 1 pinch Salt
- 2 tsp Baking powder
- 100 g Lowfat quark
- 80 g Milk
- 70 g Sunflower oil
For the filling
- 4 Shallots
- 150 g King oyster mushrooms
- 400 g Cabbage
- 3 tbsp Butter
For the sauce
- 2 tbsp Butter
- 1 tbsp Flour
- 100 g Whipped cream
- 150 ml Vegetable broth
- 1 tsp Finely grated lemon peel
- 75 g Parmesan
- Salt, pepper, nutmeg
- Put the flour, baking powder and salt in a bowl and mix. Add low-fat quark, milk, sunflower oil and knead to form a smooth dough.
- Peel off shallots, clean king oyster mushrooms and roughly dice both, cut pointed cabbage into 2-3 cm pieces. Heat 2 tablespoons of butter in a pan, fry the shallots in it until translucent, add the mushrooms. Fry both briefly, remove from the pan and set aside. Add 1 more tablespoon of butter to the frying fat, heat up, sauté the pointed cabbage in it and set aside. Preheat the oven to 200 ° C.
- For the sauce, put the butter in a saucepan, melt it and stir in the flour. Add the cream, stock and 40 g of the Parmesan, season with salt, pepper and nutmeg.
- Grease the muffin tin, roll out the dough on a floured worktop to about 1 cm thick and cut out circles with a diameter of approx. 8 cm (e.g. with a water glass). Place the circles in the muffin tray and press them down well (I used paper molds, but they were curled and there was a lot of dough left over, so I would do without the molds next time).
- Pour the filling evenly into the dough baskets, then spread the sauce over the top and sprinkle the muffins with the rest of the Parmesan.
- Put in the oven and bake on the lower rack for about 25 minutes – enjoy your meal 🙂
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