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🍰 Savory Mushroom Pie

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 150 g butter
• 0.5 tsp salt
• butter (for the pan)
• flour (for working)
• 2 onions
• 2 garlic cloves
• 400 g wild mushrooms (e.g. chanterelles, porcini, ceps)
• vegetable oil (for frying)
• salt
• pepper (from the mill)
• 200 ml heavy cream
• 200 ml milk
• 50 g crème fraîche
• 5 eggs
• 80 g grated Gruyère cheese
• nutmeg
• parsley (for garnish)

Instructions

1. 1. Mix the flour with the butter, salt, and 2-3 tablespoons of cold water. Knead the ingredients quickly into a smooth dough. Wrap the dough in cling film. Place it in the refrigerator for 30 minutes.
2. 2. Preheat the oven to 200 degrees Celsius fan-forced. Grease the quiche pan with butter.
3. 3. Roll out the dough on a floured work surface. Line the pan with it. Put the dough base back in the refrigerator. Peel the onions and garlic. Cut them into fine cubes.
4. 4. Clean the mushrooms. Cut them in half or into slices depending on their size. Fry the mushrooms in batches in hot oil until brown. Season them with salt and pepper. Sweat the onions and shallots in a little oil. Mix them with the mushrooms. Let the mixture cool down slightly.
5. 5. Whisk the cream with the milk, creme fraiche, eggs, and half of the cheese. Season the mixture with salt, pepper, and nutmeg. Sprinkle the remaining cheese on the dough base. Distribute the mushrooms on top. Pour the cream mixture over it.
6. 6. Bake the pie in the oven for 50-60 minutes until golden brown. Cover it with aluminum foil if the topping gets too dark. Serve the pie with parsley.

Nutrition per serving

• kcal: 685
• Protein: 19 g · Fett/Fat: 42 g · Carbs: 48 g