Spring onion and mushroom quiche

10195 ONIONS and MUSHROOM QUICHE INGREDIENTS 500 g PEOPLE 4 spring onions, 300 g mushrooms, 50 Walnut kernels, 200 g flour, 4 eggs, 1 dl cream, 70 g butter, yeast, sugar, olive oil, salt and pepper.

Preparation and cooking time: 1 hour and 30 minutes difficulty: medium PROCEDURE pour the flour into a large bowl.

Add 50 g butter, melted and warm, a pinch of salt, a pinch of sugar, one of yeast and 1 tablespoon oil; mix everything together and when the mixture will be smooth, ball, reach into or wrap it up in a cloth and put it to rest in a cool place for about 15 minutes.

Peel the onions and mushrooms and heat in a little salted water.

Drain them, let them faffreddare, then cut each into thin slices and braise them in a pan with the remaining butter, minding not browned.

On lightly floured work surface roll out the dough with a rolling pin, a sheet is not too thin.

Lined with a mold, fill with dried beans and wash it in hot oven (180° c) for about 20 minutes.

Baked the quiche, remove the beans and fill it with the spring onions and mushrooms folding inwards the excess dough.

In a bowl mix the eggs with the cream, a pinch of salt and a pinch of pepper.

Pour the mixture thus obtained over vegetables and bake in 180° again for another 15 minutes.

Baked Quiches from pan and onto a plate, and cospargetene the surface of Walnut kernels.

Serve warm or lukewarm to the table, to taste.