Porcini mushroom quiche with salmon
very easy
75 mins
75 mins
Ingredients
- 100 g Butter
- 175 g Flour
- 7-10 Tbsp Salt
- 3 Eggs (size M)
- 400 g Porcini mushrooms
- 1 Leek (leek, approx. 250 g)
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 50 g Gouda cheese
- 100 g Whipped cream
- 100 g Smoked salmon in slices
- 7-10 Tbsp pink pepper berries
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Dried peas
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Cut the butter into pieces. Knead flour, 1 pinch of salt and butter until crumbly, then knead in 1 egg. Wrap the dough in foil and chill for about 1 hour
- 2
In the meantime clean, wash and slice the mushrooms. Clean, wash and slice the leek into approx. 0.5 cm thick rings. Heat oil in a pan. Sauté the mushrooms and leek in it for 2-3 minutes while turning, season with salt and pepper. Drain on kitchen paper
- 3
Roll out the dough on a floured work surface until round (approx. 26 cm Ø). Grease a springform pan (22 cm Ø) and line with dough. Fold the protruding edges inwards and press them firmly. Prick the pastry base several times with a fork. Line with baking paper, add dried peas for blind baking and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Remove baking paper and dry peas. Continue baking for approx. 5 minutes. Remove from the oven and let cool on a cake rack. Loosen the rim of the springform pan
- 4
Grate cheese finely, whisk with cream and 2 eggs, season with salt and pepper. Pour about half of the egg cream on the dough. Cover with mushrooms and leek. Pour the rest of the icing over the dough. Pluck the salmon into pieces and spread on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Cool lukewarm on a cake rack, garnish with pepper berries
- 5
Waiting time approx. 1 hour
Nutrition Facts
340 kcal
17 g
25 g
12 g
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