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🍽️ Crispy Mushroom and Cheese Tart

685 kcal · 30 min · 4 servings

Ingredients

• Butter (for the pan)
• 300 g flour
• 2 tsp baking powder
• 150 g quark
• 300 ml milk
• 7 tbsp oil
• salt
• pepper (from the mill)
• 350 g mushrooms
• 4 eggs
• 200 g grated Emmental

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-assisted.
2. 2. Grease a springform pan with some butter.
3. 3. Mix the flour with the baking powder, the quark, 6 tablespoons of milk, 6 tablespoons of oil, and a pinch of salt.
4. 4. Knead the ingredients quickly into a smooth dough.
5. 5. Sprinkle some flour on the work surface and roll out the dough there.
6. 6. Place the dough in the greased pan and press it firmly.
7. 7. Form a rim about two centimeters high on the dough.
8. 8. Prick the bottom of the dough several times with a fork.
9. 9. Bake the base in the preheated oven for about 10 minutes.
10. 10. Wash the mushrooms and slice them thinly.
11. 11. Fry the mushroom slices in the remaining oil for about 4 minutes.
12. 12. Season the mushrooms with salt and pepper.
13. 13. Whisk the eggs, the remaining milk, and the grated cheese in a bowl.
14. 14. Season the egg mixture again with salt and pepper.
15. 15. Fold the fried mushrooms into the egg mixture.
16. 16. Spread the mushroom-egg mixture evenly over the pre-baked dough base.
17. 17. Turn the oven down to 180 degrees Celsius fan-assisted.
18. 18. Finish baking the tart for about 30 minutes.

Nutrition per serving

• kcal: 685
• Protein: 29 g · Fett/Fat: 42 g · Carbs: 42 g