Quiche with Mushrooms and Sun-Dried Tomatoes
Quiche with mushrooms and sun-dried tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 0.5 tsp Salt
- 80 g Butter
- 100 g quark
- 500 g mixed forest mushrooms
- 1 large onion
- 2 Garlic cloves
- 2 tbsp olive oil
- Pepper
- freshly grated nutmeg
- 0.5 tsp grated lemon zest
- 50 g finely grated Parmesan
- 200 g whipping cream
- 75 ml milk
- 4 eggs
- flour (for rolling)
- butter (for the pan)
- 4 sun-dried tomatoes (in oil)
- arugula (for garnish)
Instructions
-
1.
Mix flour and salt, add butter in small pieces and quark, then knead quickly into a dough. Wrap in foil and chill for 30 minutes.
-
2.
Meanwhile clean mushrooms, peel onion and garlic, finely chop both, sauté in olive oil, add mushrooms and cook briskly until browned, then let cool and season with salt, nutmeg, lemon zest, pepper and parmesan.
-
3.
Grease a quiche tin and line with dough, spread the mushroom mixture on top. Preheat oven to 200 °C. Whisk cream, milk and eggs together, pour over mushrooms. Bake in preheated oven (middle rack) for about 40 minutes until golden brown. Slice sun-dried tomatoes into strips. Serve the quiche garnished with tomatoes and a few arugula leaves.
