Mushroom quiche recipe

Dough:
200g plain flour
50g butter
300g quark (it is possible to substitute with cream cheese)
pinch of salt

Filling:
2 handfuls of cut mushrooms
400ml single cream
2 eggs
salt and pepper
thyme
1 clove of garlic
1/2 teaspoon of nutmeg
parsley

Dough: mix everything together and leave in the fridge to rest for half an hour.
Crumble the butter to the flour mixed with salt and then add the quark.

Grease and fold your quiche tin. With your hands cram the dough in the tin to make a nice base for your crust:-) NO PRE BAKE!

You can sprinkle some breadcrumbs over the bottom (mushrooms will release some of the water) – the crust will not be soggy.

Put the mushrooms on the dough (or some other vegetable, like spring onion, peppers..), sprinkle with cheese and pour in the egg mix.

The egg mix: mix the eggs with the cream, herbs, nutmeg, crushed garlic clove and salt and pepper.

Bake in the preheated oven for 35/40 minutes on 200°C. Until golden and the middle is not shaky.

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