Champignon-Tomaten Quiche
Champignon-Tomaten-Quiche is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g butter
- 250 g flour
- 750 g mushrooms
- 2 Tomatoes
- 1 tbsp Lemon Juice
- 2 sprigs sage
- 2 Garlic cloves
- 4 eggs
- 75 g grated Emmental cheese
- 200 g whipping cream
- salt (pepper)
- parchment paper
- legumes
Instructions
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1.
Knead butter with salt, flour and 4 tbsp water into a dough quickly, line a 28 cm diameter quiche tin with it, form a rim and chill for 1 hour.
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2.
Clean mushrooms, halve them and drizzle with lemon juice. Slice sage leaves into fine strips. Peel garlic cloves and finely chop. Wash tomatoes and dice finely.
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3.
Cut a circle from parchment paper the size of the tin. Cover dough with it, sprinkle legumes on top and blind‑bake the base at 180 °C for 10 minutes. Remove legumes and paper.
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4.
Separate eggs. Beat yolks with cheese and cream, season with salt and pepper. Whisk egg whites very stiffly, fold in gently. Spread mushrooms and tomatoes over the base, pour egg mixture on top, sprinkle sage and bake at 180 °C for about 40 minutes until set.
