A real mountain hut secret tip: Tyrolean Chanterelle Skillet with Bacon
Ingredients for 2
2 rolls of puff pastry
Some butter for the muffin tin
250 ml milk
4 eggs
Salt
Black pepper
A pinch of nutmeg
200 g Alpine cheese
Variant 1: Bacon, Mushrooms, and Cheese
1 spring onion
100 g mushrooms
Salt
Black pepper
75 g HANDL TYROL Fine Bacon Cubes
Variant 2: Spinach and Bacon
120 g fresh spinach
60 g HANDL TYROL Speck Julienne
Especially fine, our HANDL TYROL Ham Cubes
Method
Level of difficulty:
Hobby cook
- Preheat the oven to 180°C (fan). Grease the muffin cups. Use a cookie cutter (about 5 cm) to cut out 12 circles. Press the round dough pieces into the 12 prepared muffin cups.
- Cut rectangular, elongated strips for the edge: approx. 16 cm long x 2 cm wide. Press into the cups as the edge.
- Mix milk with eggs, salt, pepper, and nutmeg.
- Grate Alpine cheese and add 1 tablespoon of cheese to each muffin cup.
- Wash spring onion and cut into fine slices. Clean mushrooms and also cut into fine slices.
- Sauté bacon cubes and Speck Julienne in a pan without fat until crispy, then remove from the pan and set aside. Now, sauté spring onions and mushroom slices in the pan until crispy, season with salt and pepper.
- Distribute bacon cubes and Speck Julienne alternately in the cups. Set aside a little for decoration.
- For variant 1, distribute 1 tablespoon of mushrooms and spring onions in half of the cups. For variant 2, evenly distribute the fresh spinach in the remaining cups. Gently mix both quiche fillings in the cups with a fork.
- Pour the egg-milk mixture over all cups and finally sprinkle alternately with bacon cubes and Speck Julienne. Bake the mini quiches in the preheated oven for about 25-30 minutes until golden brown.
Tip: A herb sour cream dip goes excellently with it!