Quiche with Forest Mushrooms

Ingredients

• 200 g Flour
• 1 tsp Baking powder
• 0.5 tsp Salt
• 120 g cold butter
• 2 egg yolks
• 1 tbsp sour cream
• butter (for the pan)
• 250 g button mushrooms
• 250 g porcini mushrooms
• 80 g onions
• 40 g clarified butter
• 3 eggs
• 150 ml whipping cream (30% fat)
• Salt
• freshly ground pepper
• 100 g grated Edam cheese
• fresh chopped parsley

Instructions

1. 1.

   Mix flour with a pinch of baking powder and salt. Cut cold butter into cubes, pile flour on a board, and use two dough scrapers to incorporate the butter into the flour until it resembles coarse crumbs. Add egg yolks and cream to a well in the center and fold lightly with a fork. Quickly work the mixture by hand into dough, knead briefly until smooth and pliable. Shape dough into a ball, cover with cling film, and chill in the refrigerator for half an hour. Grease a tart pan and dust it with flour.

2. 2.

   Preheat the oven to about 200°C fan.

3. 3.

   Clean the mushrooms with a damp kitchen towel (do not wash). Peel and dice the onion. Heat clarified butter in a skillet, add the mushrooms, and sauté sharply for about three minutes. Finally, briefly soften the onions and let the mixture cool.

4. 4.

   Roll out the dough on a lightly floured surface into a circle, place it in the tart pan, and press the edge up with your fingers (do not make the rim too thin or low). Prick the base several times with a fork and bake in the preheated oven on the lower rack for about 20 minutes.

5. 5.

   Beat the eggs, cream, salt, and pepper together. Stir in the sautéed mushrooms and pour over the pre-baked crust. Sprinkle with cheese and bake at 180°C on the middle rack for another 15 minutes. Serve sprinkled with fresh chopped parsley.