Mushroom-tomato Quiche

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Mushroom-tomato Quiche
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
4
Ingredients
125 grams butter
250 grams Pastry flour
750 grams button Mushroom
2 tomatoes
1 tablespoon lemon juice
2 sprigs Sage
2 garlic cloves
4 eggs
75 grams grated Emmentaler cheese
200 grams Whipped cream
salt (and pepper)
Parchment paper
Legume
How healthy are the main ingredients?
Whipped creamEmmentaler cheeseSagetomatogarlic cloveegg

Preparation steps

1.

Mix butter with salt, flour and 4 tablespoons of water and knead quickly into a smooth dough. Press dough into a 28 cm (approximately 11 inches) diameter quiche dish, forming an edge up the side. Refrigerate 1 hour.

2.

Clean mushrooms, cut in half and sprinkle with lemon juice. Cut sage leaves into thin strips. Peel garlic and chop finely. Rinse tomatoes and chop finely.

3.

Cut a circle the size of the quiche dish from parchment paper. Place on the dough, sprinkle with dried beans and bake in preheated oven at 180°C (approximately 350°F) for 10 minutes. Remove beans and parchment paper.

4.

Separate the eggs. Whisk egg yolks with cream cheese and season with salt and pepper. Beat egg whites until very stiff and fold into yolk mixture. Distribute mushrooms and tomatoes on the crust, pour in egg mixture, sprinkle with sage and bake at 180°C (approximately 350°F) for about 40 minutes.