Quiche with crayfish tails and fresh mushrooms

Ingredients for 8 servings:

• 250 g flour
• 190 g butter
• 1 tsp salt
• 1 tbsp water or milk
• 600 g mushrooms, brown or white
• 400 g crayfish (crayfish tails, ecrevisses)
• 2 shallots (alternatively one onion), chopped
• 2 garlic cloves, squeezed
• 4 eggs, whole
• 250 ml sweet cream (you can use reduced-fat cream if you like)
• 1 tsp broth, granulated or herbal salt (up to 2 level tsp)
• Pepper, ground, white
• 1 tsp nutmeg blossom, ground
• 3 tbsp butter or clarified butter
• 75 g cheese, Emmenthaler or Gouda, medium-aged (up to 100 g), grated
• ½ cup chives, cut into rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quiche aux écrevisses & mushrooms

Make a shortcrust pastry from butter, salt, water or milk, and flour, roll it into a ball, wrap it in cling film, and chill for at least 1 hour. Sauté the cleaned mushrooms in the butter with the finely chopped shallots. Add the garlic and simmer until the liquid has completely evaporated. Beat the eggs with the cream and spices (using an immersion blender). Line a tart case with baking paper, place the rolled-out shortcrust pastry on top. Prick the bottom of the pastry a few times with a fork. (Blind baking is not necessary). Add the rinsed crayfish tails and the cooled mushroom mixture, then pour the egg cream over it. Finally, sprinkle with chives and grated cheese. Bake for approx. 3/4 – 1 hour at 175°C fan/convection oven. If you’re in a hurry: Use ready-made pizza dough from the refrigerated section and canned mushrooms. Variation: use shrimp or scampi instead of crayfish tails.