Mushroom Quiche

For the mushroom quiche, finely chop onions and sauté in butter until translucent. Clean mushrooms and cut into fine slices. Add mushrooms to onions and saute in an open pan until liquid has boiled away. Lightly sauté everything, set aside.

Mix sour cream, eggs, grated cheese and finely chopped sage and season with nutmeg, salt and pepper.

Knead together flour and all other dough ingredients. Roll out the dough and line a greased tart pan (280 mm ø) with it. Place the fried mushrooms on top. Then spread the egg and cream mixture over the mushrooms.

Bake in the oven on the lowest rack at 200 degrees Celsius (top and bottom heat, no convection) and the mushroom quiche for 30 to 40 minutes.

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