Quiche aux champignons

 



For the quiche dough:

  • 120 g ( 0,26 lbs ) cold butter
  • 260 gr ( 0,57 lbs ) (  flour
  • 4 tablespoons of cold water
  • 1 egg yolk

For the Inside:

  • 500 g ( 1,1 lbs ) mushrooms
  • 2 tablespoons of olive oil
  • 1 onion
  • 200 ml ( 6,76 oz ) oil
  • 1 egg
  • 2 sprigs of thyme
  • Salt
  • Black pepper
  • Grated cheddar

For the tart dough, cut the butter into cubes. Make sure it is cold.
Butter is put into the flour and the butter is fed into the flour with the fingertips.
The remaining dough ingredients are added and kneaded.
Let the dough rest in the refrigerator for 10-15 minutes.
The dough is rolled thinly and placed in the tart mold. In order not to swell too much, holes are made with a fork and a weight is put on it with grease-proof paper.
Bake in a preheated oven at 180 ( 352 ) degrees for 20 minutes, then remove the weight and bake for another 5 minutes.
Remove from the oven and leave to cool.
For the inside, olive oil is heated, chopped onions are roasted.
Mushrooms are sliced ​​and added next to the onions. After cooking, it is left to cool.
Cream, eggs, cheese, mushrooms, thyme, salt and pepper are added and mixed in a bowl.
The quiche is placed inside and baked at 180 ( 352 ) degrees until golden brown.

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