Autumn Quiche with Chanterelles and Cauliflower

Autumn Quiche with Chanterelles and Cauliflower

90 min
Medium
1 serv.
388 g / 1 serv.

Rating

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Description

A hearty autumn pie with a tender filling of chanterelles, cauliflower and smoked brisket on a crumbly shortcrust pastry.

  1. Make the dough: mix flour, salt and sugar, add cold diced butter and chop into crumbs. Add 1-2 tbsp of ice water and knead into a firm dough. Refrigerate for 20 minutes.
  2. Break the cauliflower into small florets and blanch in boiling salted water for 3 minutes, drain in a colander.
  3. Wash the chanterelles, cut large ones. Fry in sunflower oil for 5-7 minutes until the liquid evaporates, season with salt and pepper.
  4. Dice the brisket, chop the green onion. Grate the cheese.
  5. Roll out the dough and place into a 12-14 cm quiche pan, forming the sides. Prick with a fork and bake the crust at 180°C for 10 minutes.
  6. For the filling, whisk the egg with milk and sour cream, add salt and pepper.
  7. Place the chanterelles, cauliflower and brisket on the crust, pour over the egg mixture, sprinkle with cheese and green onion.
  8. Bake the quiche at 180°C for 20-25 minutes until golden and the filling is set.
  9. Let the quiche cool slightly before serving.
1001
258 kcal / 100 g
kcal
24.2 g
6.2 g / 100 g
Protein
66.1 g
17.0 g / 100 g
Carbohydrates
70.5 g
18.1 g / 100 g
Fats