Preparation
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1.
Mix flour with salt, baking powder and add sliced cold butter. Use an electric mixer to combine ingredients into a grainy mixture. Once combined, add cream cheese and 1 tbsp water, and knead into a smooth dough.
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2.
Wrap in plastic wrap and chill in the fridge for 30 minutes. Roll out the dough onto a floured surface, cut into circles and place into a greased 12 cm pie dish to overlap the edge.
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3.
Fry finely chopped onions until golden in hot oil. Slice mushrooms, briefly fry and add chopped garlic and chopped dried tomatoes. Remove from heat and let cool.
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4.
Mix together eggs and cream in a bowl. Add cream cheese, parmesan, flour, Vegeta Natur, ground pepper, some ground nutmeg, chives and parsley. Add prepared mushrooms, mix well and spread mixture over dough.
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5.
Slice sausages and place over filling.
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6.
Bake the quiche at 170°C for about 1 hour, until the surface is golden, and the crust is crispy.
Serving
Leave the mini quiche to cool a bit before serving.
Advice
You can make mushroom and sausage quiche the same way using puff pastry.
