Mushroom Quiche

Ingredients for 4 servings:

• 200 g potatoes, floury
• ½ cube of yeast, approx. 20g
• 150 g flour, plus flour for working
• 1 egg(s)
• 1 tbsp butter, plus extra butter for the pan
• Salt
• Nutmeg, grated
• 1 stalk(s) leek
• 2 onions, red
• 400 g mushrooms
• ½ bunch parsley
• 200 g cherry tomatoes
• 1 tbsp butter
• salt and pepper
• 200 g double cream cheese
• 100 ml milk
• 3 eggs

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Boil potatoes until soft. Then peel and allow to cool. Press through a potato ricer while warm. Knead with yeast, flour, egg, butter, 1/2 teaspoon salt, and a pinch of nutmeg. Cover and let rise for 20 minutes. Meanwhile, for the topping, clean and wash the leeks and cut into rings. Peel the onions and cut into wedges. Clean and halve the mushrooms. Wash the parsley and chop the leaves. Wash the tomatoes and halve them. Preheat oven to 200 degrees Celsius. Heat butter in a pan, fry the mushrooms, and then remove from the pan. Add the leeks and onions to the frying fat, cover, and sauté for about 5 minutes, then season with salt and pepper. Roll out the dough on a floured surface and line a greased tart or quiche dish with it. Prick the dough several times with a fork and pre-bake at 200 degrees Celsius for 10 minutes. Mix together the cream cheese, parsley, milk, and eggs, then season with salt and pepper. Spread the leek mixture, then the mushrooms and tomatoes on the dough. Pour the egg mixture over the top. Bake for 25-30 minutes, garnishing with parsley if desired. A delicious green salad goes well with this mushroom quiche.