John Myers
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Quiche Aux Cèpes – Boletus Quiche
The perfect quiche aux cèpes – boletus quiche recipe with a picture and simple step-by-step instructions.
Yeast dough
- 3 tbsp Flour – heaped tbsp
- 15 g Fresh yeast
- 100 ml Warm water
- Salt, pinch of sugar
- 2 tbsp Olive oil
filling
- 400 g Boletus
- Salt, black pepper
- 1 Large onion
- 1 tsp Fennel seeds
- 3 Toes Garlic
- Rapeseed oil
- 150 g Sour cream
- 100 g Mild goat cream cheese
- Some cream
- Salt, white pepper
- Rosemary
- Thyme
- 1 bullet Mozzarella
Yeast dough
- Dissolve the yeast in lukewarm water. Put the flour in a bowl and make a well, add a pinch of sugar and pour in the yeast water, add olive oil and knead everything into a smooth dough. Let the yeast dough rise in a warm place for at least 40 minutes.
filling
- Mix the sour cream and goat cream cheese with a little cream and season with a little salt and white pepper.
- Clean the porcini mushrooms, slice the hats and cut the stems into smaller pieces. Cut the onion into thin rings, finely dice the garlic.
- Fry the mushroom stalks with the garlic and fennel seeds in a little rapeseed oil until golden brown. Season with a little salt and black pepper.
- Preheat the oven to 200 °.
- Coat a quiche tin with a little olive oil. Pull the yeast dough round or roll it out and place in the mold, lining the edge properly. Brush with the sour cream and pour the fried mushroom stalks on top. Place the mushroom hat slices on top and sprinkle everything with thyme and rosemary needles. Tear the mozzarella into pieces and spread them.
- Bake the quiche in the oven at 200 ° for about 20 minutes until golden brown. There is also a colorful salad to suit your mood.
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