Mushroom quiche

Mushroom quiche
Quantity Ingredient
125 g Wheat Flour Type 405
60 g Margarine
0,25 tsp Salt
2 tbsp Ice Water
20 g Butter
400 g Mushrooms
1 Onions
70 g Cooked ham
50 g Leek
Pepper & Salt
30 g Edam cheese
2 Eggs
6 tbsp Cream
2 tbsp Cut leek
Paprika powder

Fresh mushrooms are used for mushroom quiche because they taste very aromatic. First prepare the short pastry of the mushroom quiche. Knead flour, cold margarine, salt and ice water together. Ice water is simply prepared with water and some ice cubes. This prevents the shortcrust pastry from sticking. Shape the shortcrust pastry into a ball, wrap in cling film and cool for approx. 30 minutes. Preheat the oven to 200°. Cut the mushrooms and onions into slices and fry lightly in butter. Dice the cooked ham, cut the leek into rings, add to the mushrooms and season with salt and pepper. Roughly rub Edam. Mix eggs and cream, season with pepper, salt and paprika powder. Chop the chives into small pieces and mix in. Roll out the shortcrust pastry, place in a 24 quiche tin and form an edge. Prick the shortcrust pastry base several times with a fork. Pour in the mushrooms and spread the icing over them. Sprinkle the mushroom quiche with Edam and bake on the middle shelf for approx. 35 minutes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
597 kcal
40 g
22 g
41 g

(C)opyright by Marions Kochbuch