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Mushroom breadcrumb quiche
45 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 250
  • Fat about 14g
  • Carbohydrates about 17g
  • Protein about 13g
This is needed
This is needed for 8 pieces
  • 150 g breadcrumbs
  • 1 tbsp rosemary needles, finely chopped
  • 1 garlic clove, pressed
  • 0.5 tsp salt
  • 0.75 dl olive oil
  • 1.5 dl water
  • oil for frying
  • 300 g king oyster mushrooms, thinly sliced
  • 150 g fresh morels washed thoroughly, halved
  • 1 tbsp rosemary, finely chopped
  • 300 g mushrooms, thinly sliced
  • 3 spring onion incl. green part, cut into thin rings
  • 4 egg
  • 200 g plain cottage cheese
  • a little pepper
  • 1.5 tsp salt
  • 1 dl milk
  • baking paper, Baking tray, Bowl, Cutter
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And that's how it's done
And that's how it's done
Mix the breadcrumbs, rosemary, garlic and salt in a bowl. Pour in the oil and water, mix, spread over the base of the prepared tin, press down firmly with the back of a spoon.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven.
Heat the oil in a pan. Fry the mushrooms in batches along with the rosemary for approx. 5 mins. per batch, place in a bowl. Reduce the heat, sauté the spring onions in the same pan for approx. 5 mins., add to the mushrooms, allow to cool slightly. Combine the eggs, milk and cottage cheese, season, add to the mushrooms, mix. Spread the mixture over the base of the quiche.
Finish cooking
Approx. 40 mins. in the centre of the oven.

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