Mushroom breadcrumb quiche

Mushroom breadcrumb quiche

Total: 1 hr 40 min. | Active: 45 min.
Nutritional value / piece: 250 kcal
, Fat: 14 g
, Carbohydrate: 17 g
, Protein: 13 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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150 g breadcrumbs
1 tbsp rosemary needles, finely chopped
1 garlic clove, pressed
½ tsp salt
¾ dl olive oil
1 ½ dl water


oil for frying
300 g king oyster mushrooms, thinly sliced
150 g fresh morels washed thoroughly, halved
300 g mushrooms, thinly sliced
1 tbsp rosemary, finely chopped
3 spring onions incl. green parts, cut into thin rings
4 eggs
1 dl milk
200 g plain cottage cheese
1 ½ tsp salt
a little pepper
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baking paper, Baking tray, Bowl, Cutter

How it's done

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Mix the breadcrumbs, rosemary, garlic and salt in a bowl. Pour in the oil and water, mix, spread over the base of the prepared tin, press down firmly with the back of a spoon.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven.


Heat the oil in a pan. Fry the mushrooms in batches along with the rosemary for approx. 5 mins. per batch, place in a bowl. Reduce the heat, sauté the spring onions in the same pan for approx. 5 mins., add to the mushrooms, allow to cool slightly. Combine the eggs, milk and cottage cheese, season, add to the mushrooms, mix. Spread the mixture over the base of the quiche.

Finish cooking

Approx. 40 mins. in the centre of the oven.

Good to know
Serve with: Leaf salad
Note: Instead of fresh morels, use approx. 20 g of dried morels that have been soaked and thoroughly rinsed.
Tip: Allow the leftover bread to dry for 1-2 days (it should be really hard) and then crush using a mortar and pestle, either finely or coarsely.

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