Small Mushroom Quiches
- For the filling
- 250 grams fresh button Mushroom
- 3 Tbsps black, pitted Olives
- 3 Tbsps dried, pickled tomatoes (in oil)
- 1 shallot
- 1 garlic clove
- olive oil
- ½ tsp freshly chopped rosemary
- ½ tsp freshly chopped thyme
- freshly ground peppers
- 250 milliliters Whipped cream
- 120 grams Crème fraiche
- 4 eggs
- 1 tsp grated Lemon peel
- 80 grams freshly grated Parmesan
For the dough: Combine all dough ingredients, quickly knead together by hand, form into a ball, cover in plastic wrap and chill for at least 1 hour.
For the filling: Brush and trim mushrooms and chop. Drain olives and tomatoes and also chop. Peel garlic and shallots, chop finely and sweat in a hot pan glazed with 2 tablespoons oil. Add mushrooms and fry until the resulting liquid has evaporated. Add olives, tomato and herbs, mix well, season with salt and pepper to taste, remove from heat and allow to cool.
Whisk cream with creme fraiche, eggs and Parmesan cheese and season with salt, pepper, nutmeg and lemon zest.
Preheat oven to 180°C (approximately 350°F).
Roll out dough about 4 mm (approximately 1/8 inch) thin, cut out 12 circles each about 8 cm (approximately 3 inch) and line muffin cups that have been buttered and dusted with flour. Pull dough to the edge. Spread mushroom mixture into cups, pour egg cream over and bake in preheated oven for 25-30 minutes. Remove, let cool and serve lukewarm.