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🍽️ Crunchy Mushroom Mozzarella Quiche with Pine Nuts

184 kcal · 30 min · 4 servings

Ingredients

• Butter (for the pan)
• 200 g button mushrooms
• 100 g oyster mushrooms
• 200 g porcini mushrooms
• 1 onion
• 1 clove garlic
• 2 tbsp ghee
• salt
• pepper (from the mill)
• 350 g low-fat quark
• 200 g mozzarella
• 4 eggs
• 3 tbsp fine semolina
• 50 g finely chopped pine nuts
• basil (cut into strips, for garnishing)
• 2 tbsp pine nuts (for garnishing)

Instructions

1. 1. Grease the muffin tin with some butter.
2. 2. Sprinkle the greased tin with breadcrumbs.
3. 3. Preheat the oven to 180 degrees Celsius fan-assisted.
4. 4. Clean the mushrooms and cut them into small pieces.
5. 5. Peel the onions and garlic.
6. 6. Dice the onions and garlic finely.
7. 7. Heat the ghee (clarified butter) in a pan.
8. 8. Sauté the onions and garlic in the hot fat.
9. 9. Add the mushrooms to the pan.
10. 10. Fry the mushrooms on high heat.
11. 11. Reduce the heat to a lower setting.
12. 12. Lightly salt and pepper the mixture.
13. 13. Continue cooking the mushrooms until the released liquid has evaporated.
14. 14. Let the mushrooms drain a bit more if necessary.
15. 15. Dice the mozzarella finely.
16. 16. Chop the pine nuts coarsely.
17. 17. Stir the quark until smooth.
18. 18. Mix the quark with the mozzarella.
19. 19. Add the eggs to the quark-mozzarella mixture.
20. 20. Add the semolina to the mixture.
21. 21. Add the chopped pine nuts to the mixture.
22. 22. Finally, salt and pepper the quark mixture.
23. 23. Stir the quark mixture until smooth.
24. 24. Fold the prepared mushrooms into the quark mixture.
25. 25. Fill the mixture into the indentations of the muffin tin.

Nutrition per serving

• kcal: 184
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 5 g