Recipe
Step 1
Line the base of a tin with the pastry.
Step 2
Preheat the oven to 200°C.
Step 3
Beat the eggs, salt (optional), pepper and cream together in a large bowl.
Step 4
Wash the herbs, spin them dry in a salad spinner, and finely chop. Add to the mixture.
Step 5
Chop the mushrooms and spring onions, and add to the mixture.
Step 6
In a frying pan, toast the hazelnuts.
Step 7
In a pestle and mortar, roughly crush the hazelnuts and add to the mixture.
Step 8
Pour the mixture over the pastry and sprinkle with the grated cheese.
Step 9
Bake in the oven for 45 minutes.
Step 10
Take the tart out of the oven and serve with mixed salad leaves lightly sprinkled with lemon juice.
Tip:
For babies, cut one slice of quiche into pieces and serve with cucumber sticks or a small cherry tomato cut into four.
Ingredients
For 4 persons
200 g
white mushrooms
1
pack shortcrust pastry
3
eggs
300 g
fresh cream
100 g
grated Appenzeller cheese (can be replaced with Comté or Emmental cheese)
A bunch of coriander, parsley and dill
A few sprigs of thyme
Bunch of spring onions
100 g
whole hazelnuts
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