Quiche with chanterelles and vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Knead the flour, 125 g soft butter, 1 egg, 3/4 teaspoon salt and 1-1 1/2 tablespoon cold water with the chaff hook of the hand mixer to a smooth shortcrust pastry. Cover and put in a cool place for about 30 minutes. Clean and wash the vegetables. Cut cabbage into strips and carrots into fine cubes. Heat 20 g butter in a saucepan, sauté vegetables in it, salt and add approx. 200 ml water. Bring to the boil, cover and cook for about 5 minutes.

2. 2

   Drain on a sieve. Clean the mushrooms, wash them thoroughly several times and let them drain. Peel and finely dice the onion. Wash the thyme, dab dry and pluck the leaves from the stalks, except for something to garnish. Heat the rest of the butter in a pan, fry the onion and mushrooms for 5-8 minutes and season with thyme, salt and pepper. Mix with the vegetables. Mix crème fraîche, remaining eggs, a little salt, pepper and nutmeg to a smooth glaze. Roll out the short pastry on a floured work surface to a plate (31-32 cm Ø). Line a greased quiche dish (26 cm Ø) with the dough, cut off the protruding edge. Prick the pastry base several times with a fork. Put the vegetable filling into the quiche and pour the icing evenly over it. Bake in the preheated oven 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for 60-70 minutes.

3. 3

   Roll out the short pastry on a floured work surface to a plate (31-32 cm Ø). Line a greased quiche dish (26 cm Ø) with the dough, cut off the protruding edge. Prick the pastry base several times with a fork. Put the vegetable filling into the quiche and pour the icing evenly over it. Bake in the preheated oven 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for 60-70 minutes. Cover if necessary at the end of the baking time. Serve garnished with remaining thyme. Makes approx. 12 pieces

4. 4

   Preparation time 2-2 1/4 hours

Nutrition Facts

KCAL
310 kcal

CARBS
17 g

FATS
23 g

PROTEINS
8 g