Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Topping
How it's done
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Base
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.
Topping
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.
| 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. |
How-tos
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