members recipes

This quiche is lovely for a warm summers day with some chilled white wine and a lovely green salad as a side dish if you like. You can eat it hot or slightly warm, at least that´s how we prefer it. The mozzarella gets too hard otherwise when the quiche is cooled off. *My mixture of Italian herbs contain parsley, garlic, onions, basil, oregano, savory, tarragon, marjoram and thyme. I used a dried ready-mix.

Ingredients
for the shortcrust:
250 g flour
125 g butter
1 tsp salt
1 tsp pepper
1 tsp sugar
1 pinch of nutmeg
25 g grated parmesan cheese
1 egg
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for the filling:
300 g mushrooms, cut in slices
1 little onion, chopped
2 tsp olive oil
4 tblsp parsley, chopped
4 tblsp creme fraiche
4 tblsp quark
1 clove or garlic, chopped finely
2 tsp italian herbs*
2 tsp salt
1 tsp pepper
3 eggs
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125 g mozzarella

Method
Make the shortcrust by kneading together all the ingredients. Wrap it up in a wraping film and put it in the fridge for at least one hour.

In the meantime pour the olive oil in a pan, add the onions and sweat them until they get glassy. Add half of the mushrooms and the parsley and steam until most of the liquids have gone. Set aside to cool off.

Preheat the oven to 200°C.

Take the shortcrust out of the fridge and roll a bit more than half of the dough out. Put it in the quich-form (28 cm of diameter) to cover the bottom and use the rest of the dough to cover the sides so it forms a bowl, leave the top centimeter, though.

Pierce the bottom with a fork quite a few times and bake the shortcrust for 12 minutes, then take out of the oven.

Mix the creme fraiche with the quark, spices and eggs. Add the raw mushrooms to the sweated mushrooms, mix them carefully with a spoon or your hand and put them on the shortcrust.

Pour the creme fraiche over the mushrooms, make sure everything is covered.

Pick the mozzarella to tiny pieces and spread them on top.

Bake the quiche in the oven for about 40 minutes.