Porcini Potato Quiche

Ingredients

• 300 g waxy potatoes
• Salt
• 125 g low-fat quark
• 250 g flour (and a little more for the work surface)
• 1 egg
• 2 tbsp milk (1.5% fat)
• 4 tbsp plant oil
• baking powder
• a bit of butter (for the pan)
• 300 g porcini mushrooms
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• Pepper
• 2 sprigs parsley

Instructions

1. 1.

   Wash potatoes and boil in salted water for 20–25 minutes until cooked.

2. 2.

   Meanwhile, mix low‑fat quark, flour, egg, milk, plant oil, baking powder and a pinch of salt with the dough hooks of an electric mixer; then knead by hand into a smooth dough. If too wet, add more flour.

3. 3.

   Grease a 24 cm springform pan with butter. Roll out the dough on a floured surface slightly larger than the pan, line the pan, leaving a raised edge.

4. 4.

   Drain cooked potatoes, rinse cold, peel and slice into ½ cm thick rounds. Clean mushrooms and slice. Peel onion and garlic, finely dice.

5. 5.

   Heat olive oil in a skillet; sauté onion and garlic until translucent for 1–2 minutes. Add mushrooms and cook another 2–3 minutes while turning. Add potato slices, toss briefly, season with salt and pepper, and spread over the quiche base. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 25–30 minutes.

6. 6.

   Meanwhile wash parsley, dry, and finely chop. Remove quiche from oven, let cool slightly. Take out of pan and sprinkle with parsley.