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Ingredients
Mushroom Quiche
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- ½ tsp salt
- 4 Tbsps ice water
- Pastry flour (for dusting)
- butter (for the pan)
- Legume (for blind baking)
- For the filling
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- ⅛ l warm milk
- 100 grams button Mushroom
- 80 grams freshly grated Gruyere
- 4 Tbsps freshly grated Parmesan
- cayenne pepper
- Black pepper
- 2 egg yolks
- 2 egg whites
- 1 Tbsp Caraway
- milk (for brushing)
Grease a springform pan with butter. Preheat the oven to 200°C (approximately 400°F).
For the dough, quickly knead the flour, salt, butter and water into a smooth dough. Form the dough into a ball, wrap in plastic and chill for about 30 minutes. Roll out the dough on a floured surface. Line the springform pan with the dough, forming an edge.
For the filling, heat the butter in a saucepan. Add the flour and saute. Stir in the milk and let simmer, stirring constantly to avoid clumps. Season with cayenne pepper and black pepper. Remove the sauce from the heat. Stir the egg yolks into the sauce and sprinkle in the cheese and caraway seeds. Beat the egg whites until stiff and fold into the sauce. Brush the dough with the milk. Rinse the mushrooms, slice and spread on the dough. Pour in the sauce. Bake for about 40 minutes at 180°C (approximately 350°F). Remove from the oven, let cool and serve.