Meat-free Monday? No problem! You can impress your family with this tasty quiche packed with brown mushrooms and eggs that supply the substance vegetarian dishes often lack. The fresh herbs serves as a reminder that we have to celebrate every sunshiny day we have … winter is coming (much quicker than I want it to).
210 g flour
2 tablespoons parmesan cheese
100 ml butter
30 ml water
250 g brown mushrooms
Handful of fresh oregano, parsley and coriander, chopped
250 ml sour cream
50 ml milk
1 round of feta, crumbled
Handful of grated cheese (I used cheddar and parmesan)
- Mix the flour with the parmesan cheese. Rub the butter in with your fingertips to form crumbs. Beat the egg and mix with the water. Add to the flour mixture and cut with a knife until a dough is formed.
- Refrigerate the dough for half an hour where after you can roll it out and press it into a quiche dish. Bake for 30 minutes at 180 degrees.
- Fry the mushrooms in a pan until cooked and the moisture has evaporated.
- Arrange the mushrooms and herbs on top of the cooked crust. Add some salt and black pepper.
- Beat the eggs, sour cream and milk and add to the mushrooms. Scatter some grated cheese on top and pop in the oven for 45 minutes at 180 degrees.
- Serve with fresh herbs and a green salad.
* The dough will be enough for two crusts. You can freeze half for future use.