Quiche with Mushrooms, Corn, Onion and Tomatoes




Rating: 3.79 / 5.00 (154 Votes)


Total time: 1 hour

Servings: 3.0 (servings)

Ingredients:




For the dough:










For the topping:










For the casting:








Instructions:

For the quiche, boil potatoes in their skins until soft, peel and press through a potato ricer while warm.

Knead with dry yeast, flour, egg, salt and a little nutmeg. Cover and let rise in a warm place for about 30 minutes.

For the topping, cut onions into slices, green onions into rings and mushrooms into thick slices. Defrost the corn.

Cut cocktail tomatoes into quarters Preheat oven to 200 °C top and bottom heat. Sauté mushrooms in olive oil until brown and remove.

Sauté onions and green onions in the same pan, covered, for about 5 minutes, then add salt and pepper. Roll out dough round and line oiled quiche pan with it.

Prick several times with a fork and bake for 10 minutes. For the glaze, mix cream cheese, eggs, milk and parsley, season with salt and pepper.

Remove pan from oven and spread onion mixture first, then mushrooms, corn and tomatoes evenly on top. Pour glaze over top and bake for about 35 minutes.

Serve sprinkled with parsley.

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