Mushroom quiche

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour and 1/2 teaspoon salt in a bowl. Add 1 egg, cold butter in flakes and 1 1/2-2 tablespoons of cold water. Knead with the dough hook of the hand mixer. At the end knead briefly with your hands to a smooth short pastry.

2. 2

   Wrap in cling film and refrigerate for about 30 minutes. In the meantime, clean and halve the mushrooms and herb slices. Peel and finely dice the onions. Cut bacon into fine cubes as well.

3. 3

   Wash the thyme and parsley, dab dry and chop except for something to garnish. Heat 1 tablespoon of oil in a frying pan and leave the bacon in it until crisp. Add the onions and fry briefly.

4. 4

   Remove from the pan and let it cool down. Heat the remaining oil in the pan and fry the mushrooms in portions and season with salt and pepper. Let them cool down as well. Mix cream cheese and 4 eggs well.

5. 5

   Add milk and stir in together with the herbs. Season with salt, pepper, nutmeg and curry. Roll out the short pastry on a floured work surface to a circle (approx. 32 cm Ø). Line a greased quiche tin (approx. 27/28 cm Ø) with it.

6. 6

   Cut off any excess dough and prick the base several times with a fork. Put the mushrooms into the mould, sprinkle with the onion-bacon mixture and pour the cream cheese mixture over them. In the preheated oven, 2.

7. 7

   Bake from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Serve warm garnished with parsley.

Nutrition Facts

KCAL
710 kcal

CARBS
37 g

FATS
53 g

PROTEINS
19 g