Mushroom quiche

Ingredients for 1 servings:

• 130 g flour, type 1050
• 20 g mountain cheese, grated
• ½ tsp salt
• 65 g butter
• 1 egg(s)
• 2 shallots, cut into thin strips
• 50 g bacon, streaky, finely diced
• 250 g chanterelles
• 250 g mushrooms (oyster mushrooms)
• 250 g oyster mushrooms
• 25 g mountain cheese, grated
• 200 g sour cream
• 2 eggs
• Salt
• pepper
• 2 tbsp oil
• 10 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

aromatic quiche with chanterelles, king oyster mushrooms and oyster mushrooms

Quickly knead the first 5 ingredients into a smooth dough, wrap in cling film, and chill for about 30 minutes. Preheat the oven to 170°C fan/convection oven. Clean and roughly dice the mushrooms. Heat the oil and butter in a non-stick pan. Sauté the king oyster mushrooms first, then the oyster mushrooms. Now add the shallots and bacon. Cook everything thoroughly. After about 4 minutes, add the chanterelles. Sauté for another 6 minutes. Season with salt and pepper to taste. Set the pan aside. Roll out the dough and place it in a quiche dish (I always line it with baking paper), prick it several times with a fork, and place it in the oven for 20 minutes. Mix the sour cream with the grated cheese, eggs, salt, and pepper until smooth. After 20 minutes, remove the quiche dish from the oven, arrange the mushrooms on top, spread the sour cream glaze evenly over the top, and return it to the oven for another 20 minutes. Serve hot.