Mushroom quiche

1. Butter dough

all-purpose flour / plain flour 8.75 oz (250 g) • unsalted butter 3.5 oz (100 g) • salt 0.5 tsp • water 2 tbsp • chicken egg 1 pc

Prepare flour into a bowl, add butter cutted into smaller pieces, salt, egg and water. Mix everything together with hand. Let the compact butter dough rest in a cool place for 30 minutes.

2. Mushroom mixture

mushrooms 8.75 oz (250 g) • olive oil • onion 3.5 oz (100 g)

Fry finely chopped onion in a pan, add thinly sliced mushrooms. Cover the pan, simmer the mushroom mixture for 8 minutes.

3. Mix the cream with the egg

crème fraîche 10 tbsp (150 ml) • chicken egg 1 pc

Mix the cream with the egg in a bowl.

4. Pressing the dough

Divide the dough into 8 equal parts. Roll each piece of dough on the board into the shape of small quiche moulds. Press the dough into the mold.

5. 

Place 1 spoon of mushroom mixture on each dough, add salted sheep's cheese cutted into small pieces, add 2 teaspoons of prepared cream. Place a piece of French cheese on top of each cake.

6. 

Bake in a preheated oven at 735°F (390°C)F (390°F (200°C)) for 20 minutes.