Mushroom quiche with chanterelles and Camembert

Ingredients for 6 servings:

• 300 g flour
• 1 pinch of salt
• 150 g butter
• 2 tbsp water
• 300 g chanterelles
• 1 large onion(s)
• 300 g Camembert(s) or Brie
• 100 ml cream
• 100 ml milk
• 3 m.-sized eggs
• salt and pepper
• 3 tbsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Knead the flour, butter, and salt into a dough and chill for about 1 hour. Meanwhile, clean the mushrooms, chop them up, and sauté them in the butter. Chop the onions, and when most of the mushroom liquid has evaporated, add them and sauté briefly. Cut the Camembert into 1 cm thick slices. Mix the cream, milk, and eggs together, and season with salt and pepper. Preheat oven to 200 degrees Celsius. Spread the dough into a greased springform pan, rolling one-third of the dough into a snake for the edge. Prick the base several times with a fork and pre-bake on the middle rack for about 10 minutes. Then spread the mushrooms and onions over the dough base, then place the Camembert on top. Pour the egg wash over the dough. Bake for about 35-45 minutes at 200 degrees Celsius. Tip: Also tastes good with other mushrooms. You can use oil for frying instead of butter. You can replace the cream with milk.