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🍽️ Porcini Potato Quiche

232 kcal · 30 min · 4 servings

Ingredients

• 300 g firm-cooking potatoes
• salt
• 125 g low-fat quark
• 250 g flour (and some flour for the work surface)
• 1 egg
• 2 tbsp milk (1.5% fat)
• 4 tbsp vegetable oil
• baking powder
• some butter (for the pan)
• 300 g porcini mushrooms
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• pepper
• 2 sprigs parsley

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in it for 20 to 25 minutes until tender.
4. 4. Add low-fat quark, flour, egg, milk, vegetable oil, baking powder, and a pinch of salt to a bowl.
5. 5. Mix the ingredients using the dough hooks of a hand mixer.
6. 6. Shape the dough into a smooth ball with your hands.
7. 7. If the dough feels too wet, add a little more flour.
8. 8. Grease a 24 cm (9.5 inch) springform pan with butter.
9. 9. Sprinkle some flour on a work surface.
10. 10. Roll out the dough there slightly larger than the pan.
11. 11. Place the dough in the pan and pull up a crust edge.
12. 12. Drain the cooked potatoes.
13. 13. Rinse them under cold water to stop the cooking.
14. 14. Peel the cooled potatoes.
15. 15. Slice them into 0.5 cm (0.2 inch) thick slices.
16. 16. Clean the porcini mushrooms and slice them.
17. 17. Peel the onion and the garlic.
18. 18. Finely dice the onion and garlic.
19. 19. Heat olive oil in a pan.
20. 20. Sauté the onion and garlic for 1 to 2 minutes until translucent.
21. 21. Add the mushroom slices.
22. 22. Cook everything for another 2 to 3 minutes, stirring occasionally.
23. 23. Add the potato slices to the pan.
24. 24. Toss the ingredients briefly.
25. 25. Season the mixture with salt and pepper.
26. 26. Distribute the filling evenly over the quiche base.
27. 27. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
28. 28. Bake the quiche in the oven for 25 to 30 minutes.
29. 29. Wash the parsley meanwhile.
30. 30. Shake the parsley dry.
31. 31. Finely chop the parsley.
32. 32. Take the quiche out of the oven.
33. 33. Let it cool down slightly.
34. 34. Carefully release the quiche from the pan.
35. 35. Sprinkle the chopped parsley over it.

Nutrition per serving

• kcal: 232
• Protein: 9 g · Fett/Fat: 9 g · Carbs: 29 g