Autumn quiche with chanterelles and fresh herbs

1h 10m
- Preparation 20 min
- Resting 20 min
- Cooking 30 min

Ingredients

4 People

For the shortcrust pastry:
200 g Flour
150 g Butter
1 Egg
1 tsp. Baking powder
1 tsp. Salt
For the filling:
400 g Chanterelles
1 Onion, cut into small cubes
50 g Bacon, diced
1 Handful of parsley, chopped
2 sprigs Fresh thyme
2 sprigs Fresh marjoram
4 leaves Fresh lovage
Butter for frying
2 Eggs
1 jars Crème Fraîche
100 ml Cream
Salt
Colorful pepper from the mill
Nutmeg
Side salad

Preparation

Step 1

For the shortcrust pastry: Knead all pastry ingredients in one bowl, wrap in cling film and chill. Butter a casserole or quiche dish and also set aside.

For the shortcrust pastry:

g Flour

g Butter

Egg

tsp. Baking powder

tsp. Salt

Step 2

For the filling: Heat the butter in a pan and fry the bacon cubes in it, add the onion cubes and fry until translucent. Add the cleaned chanterelles, toss briefly and leave to cool slightly in the pan. Sprinkle the chopped herbs over the mushrooms.

For the filling:

g Chanterelles

Onion, cut into small cubes

g Bacon, diced

Handful of parsley, chopped

sprigs Fresh thyme

sprigs Fresh marjoram

leaves Fresh lovage

Butter for frying

Step 3

In a bowl, mix the eggs with the crème fraîche and cream and season with a little salt, plenty of freshly ground pepper and a little nutmeg.

Eggs

jars Crème Fraîche

ml Cream

Salt

Colorful pepper from the mill

Nutmeg

Step 4

Roll out the shortcrust pastry and place in the buttered tin, raising the edges by approx. 2 cm. Spread the mushroom mixture over the pastry and pour over the cream mixture. The quiche needs about 30 minutes in a preheated oven at 200°C. Combine with a side salad and enjoy!

Side salad