How many quiches do you want to bake?
Hearty chanterelle quiche with crispy crust and creamy topping – delicious hot or cold!
For 1 quiche 35 x 15 cm.
#gluten-free
Ingredients
For the dough:
-
200
g
KOMEKO KNUSPERLUST
-
0.5
tsp salt
-
130
g butter
-
1
Egg
-
2
tbsp water
For the topping:
-
250
g chanterelles, fresh
-
1
tbsp oil
-
0.5
Onion
-
200
g whipped cream
-
100
g milk
-
3
Eggs
-
75
g mountain cheese
-
Salt, pepper, thyme
Preparation
- Prepare the dough
Knead KOMEKO KNUSPERLUST, salt, butter, egg, and water into a smooth dough. Wrap in cling film and chill for about 30 minutes. - Preheat oven
Preheat oven to 180 °C top/bottom heat (160 °C fan oven). - Prepare the dough and blind bake
Roll out the dough thinly, place it in the greased tart tin, pierce the bottom several times with a fork and pre-bake for about 10 minutes (blind baking). - Fry chanterelles and onions
For the topping, clean the chanterelles thoroughly and fry them together with the finely chopped onion in a little oil. - Prepare egg cream
Whisk together the cream, milk and eggs and season well with salt and pepper. - Top the quiche
Pour the egg cream onto the pre-baked base, spread the chanterelle and onion mixture on top and finally spread the diced mountain cheese on top. - Bake
Bake the quiche in the preheated oven for about 35-40 minutes. - Serve
Sprinkle with fresh thyme to serve.
Our tip:The quiche can be eaten both hot and cold, so it's possible to prepare it in advance—even the day before. Served with a small salad, it makes a delicious appetizer!
