Chanterelle quiche with peppers and leek

Name: Chanterelle quiche with peppers and leek
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 g Butter; 175 g Flour; 7-10 Tbsp Salt; 3 Eggs (size M); 400 g Chanterelles; 1/2 red small pepper; 1 Stalk leek (leek); 1 small onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml Milk; 7-10 Tbsp grated nutmeg; 50 g Gouda cheese; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 g Butter
175 g Flour
7-10 Tbsp Salt
3 Eggs (size M)
400 g Chanterelles
1/2 red small pepper
1 Stalk leek (leek)
1 small onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml Milk
7-10 Tbsp grated nutmeg
50 g Gouda cheese
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Cut the butter into pieces. Knead flour, salt and butter until crumbly, then knead in 1 egg. Wrap the dough in foil and chill for about 1 hour
2
Clean the chanterelles, wash briefly but thoroughly and drain well. Clean, wash, halve and cut the peppers into very thin strips. Clean the leek, cut the upper 1/3 and wash. Cut leek into rings. Peel and finely chop the onion
3
Roll out the dough on a floured work surface until round (approx. 25 cm Ø). Grease a tart mould (approx. 23 cm Ø) and line with the dough. Fold the protruding edges inwards and press them firmly
4
Heat the oil in a pan. Sauté the chanterelles in it for about 2 minutes, then add leek, paprika and onions. Fry for 2-3 more minutes, season with salt and pepper. Put the vegetables into the tart. Grate the cheese and sprinkle over it
5
Mix 2 eggs and milk, season with salt, pepper and a little nutmeg. Pour egg milk over the filling and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes until golden brown. Remove, remove from the mould and serve
6
Waiting time approx. 45 minutes