Chanterelle Quiche

Grease a tart pan with a removable bottom and dust with flour. Knead flour, salt, fat in pieces, egg and water first with the dough hook of the hand mixer, then quickly with your hands until smooth.

Roll out round on a floured work surface. Line the mold with it, press up the edge and cut straight. Chill for approx. 30 minutes.

Wash the potatoes and cook them in boiling salted water for 20-25 minutes. Then drain, let steam, peel and cut into slices when cold. Peel the onion and chop finely. Clean the chanterelles thoroughly and, depending on their size, cut them in half, quarters or leave them whole. Then fry them together with the onion in a large pan in hot butter and oil for about 5 minutes, tossing. Season with salt and pepper.

Blend the tofu and cream until smooth, fold in half the parsley and season with salt and pepper.

Mix the mushrooms with the tofu cream. Lay out the potato slices on the bases and pour the mushroom mixture over them.

Bake in a preheated oven (electric oven: 200 °C/fan: 175 °C/gas: level 3) for approx. 40 minutes.