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🍽️ Mushroom Tomato Quiche

595 kcal · 30 min · 4 servings

Ingredients

• 125 g Butter
• 250 g Flour
• 750 g Mushrooms
• 2 Tomatoes
• 1 tbsp Lemon juice
• 2 Sprigs Sage
• 2 Cloves Garlic
• 4 Eggs
• 75 g grated Emmental
• 200 g Whipping cream
• Salt (Pepper)
• Parchment paper
• Legumes

Instructions

1. 1. Put the butter, a pinch of salt, the flour, and four tablespoons of water into a bowl.
2. 2. Knead the ingredients quickly into a smooth dough.
3. 3. Line a 28-centimeter quiche pan with the dough.
4. 4. Press up a small edge.
5. 5. Place the pan in the refrigerator for one hour.
6. 6. Clean the mushrooms.
7. 7. Halve the mushrooms.
8. 8. Drizzle the mushrooms with lemon juice.
9. 9. Cut the sage leaves into thin strips.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Wash the tomatoes.
13. 13. Cut the tomatoes into small cubes.
14. 14. Cut a circle from parchment paper that fits the pan exactly.
15. 15. Line the dough with the parchment paper.
16. 16. Scatter legumes (such as beans or lentils) on top as pie weights.
17. 17. Preheat the oven to 180 degrees.
18. 18. Blind bake the crust for 10 minutes.
19. 19. Carefully remove the legumes and the paper afterwards.
20. 20. Separate the eggs.
21. 21. Whisk the egg yolks thoroughly with the cheese and cream.
22. 22. Season the mixture with salt and pepper.
23. 23. Beat the egg whites until very stiff.
24. 24. Gently fold the egg whites into the yolk mixture.
25. 25. Distribute the mushrooms and tomatoes on the crust.
26. 26. Pour the egg mixture over them.
27. 27. Sprinkle the sage on top.
28. 28. Bake the quiche at 180 degrees for about 40 minutes.

Nutrition per serving

• kcal: 595
• Protein: 21 g · Fett/Fat: 44 g · Carbs: 32 g