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Mushroom Thyme Quiche
A crisp buttery shortcrust filled with sautéed mushrooms, sweet leek and a creamy thyme-scented custard. Savoury baking that is just as good warm or cold..
Kochzeit
75 min
Portionen
6
Zutaten
14
Nährwerte
pro Portion370 kcal
Kalorien
12 g
Eiweiß
24 g
Fett
26 g
Kohlenhydrate
Zutaten
Für 6 Portionen
Zubereitung
- 1
Quickly knead the flour, cold butter in flakes, egg, water and a pinch of salt into a smooth shortcrust. Wrap in film and chill.
- 2
Roll out the dough, line a greased tart tin with it, prick the base several times and blind-bake with parchment and baking beans.
- 3
Slice the mushrooms and cut the leek into rings. Sauté briskly in the butter with the garlic until the liquid has evaporated. Season with salt and pepper.
- 4
Whisk the eggs, cream, thyme leaves and nutmeg and season with salt and pepper. Spread the mushroom mixture over the base and pour the custard on top.
- 5
Bake the quiche until the custard has set and the surface is golden brown. Let it rest briefly before slicing.
