John Myers
Ingredients for 4 servings:
- 300 g flour
- 2 eggs
- 150 g butter
- Salt
- Butter, for the mold
- 200 g lentils, dry, for blind baking
- 125 g onion(s)
- 20 g butter
- 250 g mushrooms
- 1 kg Celery, about 2 plants
- 4 tbsp white wine
- salt and pepper
- 200 g cheese (Gouda), medium-aged
- 200 ml whipped cream
- 200 ml crème fraîche
- 3 eggs
- Nutmeg, grated
Instructions
Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 30 minutes
Dough: Knead flour, 2 eggs, butter, and a pinch of salt into a smooth dough. Chill for 40 minutes. Filling: Peel and finely dice the onions, then sauté in the butter until translucent. Clean and thinly slice the mushrooms, and add them to the onions. Clean and wash the celery stalks, cut the stalks into thin slices, and add them to the mushrooms with the wine. Sauté in an uncovered pan for 20 minutes, until all the liquid has evaporated. Season with salt and pepper, and set aside. Now line the bottom and sides of a greased 26 cm springform pan with the dough. Cover the bottom with parchment paper, spread the lentils on top, and bake in the oven at 200 degrees Celsius for about 10 minutes. Remove the lentils and parchment paper and spread the vegetable filling on top. Coarsely grate the cheese, mix with the cream, crème fraîche, and 3 eggs. Season with nutmeg and pepper, and pour over the vegetables. Bake in the oven at 200 degrees Celsius for 60 to 65 minutes. Cover with aluminum foil after half an hour of baking to prevent the quiche from overcooking.
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