Mushroom and Bacon Quiche
Ingredients
- For the dough
- 200 grams Pastry flour
- 125 grams butter
- 1 egg
- 1 tsp salt
- butter (for the mold)
- Pastry flour (for the mold)
- For the filling
- 200 grams smoked Bacon
- 1 onion
- 250 grams Chestnut mushroom
- 4 eggs
- 150 milliliters milk
- 250 milliliters Whipped cream (at least 30% fat content)
- 100 grams Crème fraiche
- salt (and)
- freshly ground peppers
- Nutmeg
- 75 grams grated Gruyere
Preparation steps
Mix the flour, butter, egg and salt to make a shortcrust. Knead, wrap in foil and let rest for 30 minutes in the refrigerator. Roll out the dough and line the buttered and floured springform pan, forming an edge.
Preheat the convection oven to 180°C (approximately 350°F). Cut the bacon into small cubes. Peel the onion and also cut into small cubes. Trim the button mushrooms and slice. Fry the bacon in a pan until crispy, then remove from the pan. Cook the mushrooms in the bacon grease, add the onion, sauté briefly, remove from the pan and let cool.
Beat the eggs with the milk, cream and creme fraiche, season with salt, pepper and nutmeg. Add the cheese, mushrooms and bacon to the mixture mix and pour into the mold. Bake in the preheated oven until golden brown, about 50-60 minutes. Remove, allow to cool briefly, release from the mold and serve cut into pieces.
