For the dough:

• 200 g flower
• 100g Rama
• 1/2 teaspoon salt

For the filling:

• 800g Champignons
• 1 onion
• 80g bacon
• 1-2 tablespoons 
  Rama Culinesse
• 200g Rama Cremefine zum Verfeinern
• Salt, pepper
• 2 tablespoons chopped parsley
• 100g chopped cheese

For the dough mix fl our, cold margarine, salt and 3 tablespoons of ice water to a smooth dough. Form into ball, wrap in foil and put it approx. 30 minutes in the fridge.

2. For filling clean and quarter the champignons. Peel and dice the onion finely. Heat up Rama Culinesse in a frying pan, fry the bacon until it is crispy and take it out of the pan again. Roast the champignons in the stock to make sure that no liquid exists anymore and add the onion. Add Rama Cremefine and a pinch of salt.

3. Roll out the dough on a flowery working surface to a circle of approx. 30 cm of diameter and put it in a greased spring or quiche form (diameter: 28 cms). Plunge the dough several times with a fork. Prebake in the preheated oven with 200°C (circulation: 175°C) on the lower level for approx. 10 minutes. Pour the champignon mass on the quiche ground and top with the cheese. Bake at the same temperature another approx. 35 minutes.