Chanterelle quiche

Name: Chanterelle quiche
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 300 g Flour; 150 g Butter or margarine; 7-10 Tbsp Salt; 5 Eggs (size M); 500 g Mushrooms; 500 g Chanterelles; 1 Onion; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1/8 l Milk; 7-10 Tbsp grated nutmeg; 150 g Smoked salmon in slices; 7-10 Tbsp Parsley; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

300 g Flour
150 g Butter or margarine
7-10 Tbsp Salt
5 Eggs (size M)
500 g Mushrooms
500 g Chanterelles
1 Onion
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1/2 bunch Parsley
1/8 l Milk
7-10 Tbsp grated nutmeg
150 g Smoked salmon in slices
7-10 Tbsp Parsley
7-10 Tbsp Fat and breadcrumbs

Directions

1
Put flour, fat, 1/2 teaspoon salt and 1 egg into a mixing bowl and knead with the dough hooks of the hand mixer. Then work into a smooth dough with your hands and let it cool in the fridge for about 1 hour.
2
In the meantime clean the mushrooms, rub them and cut them in half. Clean the chanterelles, wash them carefully and dab them dry. Peel and finely chop the onion. Heat the oil in a pan. Brown the mushrooms in it. Add onion and fry briefly.
3
Season with salt and pepper. Let the mushrooms cool down. Wash and finely chop the parsley. Mix the remaining eggs, milk and parsley and season with salt, pepper and nutmeg. Roll out the dough on a lightly floured work surface (approx. 34 cm Ø).
4
Grease a quiche mould (approx. 28 cm Ø) and sprinkle with breadcrumbs. Line the mould with the dough. Put mushrooms on the dough. Spread salmon in large pieces on top. Pour egg milk over it and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes.
5
Serve the quiche garnished with parsley. Makes about 12 pieces.