Salmon quiche with chanterelles

Name: Salmon quiche with chanterelles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 300 g + some flour; 150 g soft butter/ margarine; 7-10 Tbsp salt, white pepper; 5 Eggs (Gr. M); 300-400 g Chanterelles; 200-300 g small mushrooms; 1 medium onion; 2 TABLESPOONS Oil; 1/2 bunch Parsley; 1/8 l Milk; 7-10 Tbsp grated nutmeg; 150 g Smoked salmon in thin slices

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

300 g + some flour
150 g soft butter/ margarine
7-10 Tbsp salt, white pepper
5 Eggs (Gr. M)
300-400 g Chanterelles
200-300 g small mushrooms
1 medium onion
2 TABLESPOONS Oil
1/2 bunch Parsley
1/8 l Milk
7-10 Tbsp grated nutmeg
150 g Smoked salmon in thin slices

Directions

1
Knead 300 g flour, fat in flakes, 1/2 tsp salt and 1 egg to a smooth dough. Cover and chill for about 1 hour.
2
Clean the mushrooms, wash if necessary and cut in half depending on the size. Peel and finely chop the onion. Sauté the mushrooms in hot oil. Add onion and fry briefly. Season with salt and pepper. Let cool off
3
Wash and chop the parsley. Mix 4 eggs, milk and parsley. Season with salt, pepper and nutmeg
4
Grease a tart mould with removable base (approx. 28 cm Ø) or a springform pan. Roll out the dough on a little flour until round (approx. 34 cm Ø). Put it into the tin and press up the edge by about 3 cm. Prick the base more often. Spread mushrooms, salmon and egg milk on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 50-60 minutes