Quiche from Potato Dough with Mushrooms, Leek and Cherry Tomatoes
Quiche made with potato dough, mushrooms, leeks and cherry tomatoes is a recipe featuring fresh ingredients in the Quiche category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g waxy potatoes
- 0.5 cube fresh yeast (≈21 g)
- 220 g flour
- 0.5 tsp Salt
- Nutmeg (freshly grated)
- 1 stalk leek
- 2 red onions
- 400 g Mushrooms
- 0.5 bunch Parsley
- 100 g cherry tomatoes
- 1 tbsp butter
- pepper (ground)
- 150 g cream cheese
- 200 ml whipping cream
- 3 eggs
Instructions
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1.
Wash the potatoes and boil in salted water for about 30 minutes. Drain, let steam off, peel and press warm through a potato ricer.
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2.
Dissolve the yeast in 100 ml lukewarm water. In a bowl combine flour, salt, nutmeg, pressed potatoes and yeast; knead into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes.
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3.
Trim, wash and slice the leek into rings. Peel and cut onions into wedges. Wipe mushrooms with a kitchen towel and slice. Wash parsley, shake dry and finely chop. Wash cherry tomatoes and halve them.
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4.
Preheat oven to 200 °C (Oven/Convection).
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5.
Heat butter in a pan and quickly sauté mushrooms; remove. Add remaining vegetables except tomatoes to the pan, cover and steam for about 5 minutes. Season with salt and pepper and taste.
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6.
Knead dough again and roll out on a floured surface into a rectangle. Grease a quiche tin, line with dough, forming a rim, and blind bake in preheated oven for about 10 minutes.
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7.
Whisk cream cheese, whipping cream, parsley and eggs together; season with salt and pepper. Spread leek mixture on the base, top with mushrooms and cherry tomatoes, then pour over the egg custard. Return to oven and bake for about 35 minutes. Slice and serve garnished with parsley.
