Quiche with wild mushrooms

Ingredients for 3 servings:

• 230 g spelt flour or wheat flour
• 100 g butter or margarine
• ½ tsp salt
• n. B. Pfeffer
• 2 eggs, size M
• 2 small onions
• 2 garlic cloves
• 40 g mushrooms (wild mushrooms), dried, or 400 g fresh
• 1 cup crème fraîche
• 2 eggs, size M
• 100 g smoked meat (cubes)
• e.g. salt and pepper
• e.g. rosemary
• n. B. Thyme

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Soak the dried mushrooms in water for at least 30 minutes. Alternatively, use fresh mushrooms. Make a shortcrust pastry from the flour, butter, eggs, salt, and pepper and chill for at least 30 minutes. Preheat the oven to 200°C (top/bottom heat). Finely chop the onions. Fry the smoked meat cubes, add the onions, press in the garlic, and sauté until translucent. Add the squeezed mushrooms and let the liquid evaporate. Flatten the pastry in a tart or springform pan and pull up the edges. Prick with a fork and pre-bake for about 10-15 minutes – this depends on the oven; it shouldn’t be too dark. Meanwhile, whisk the crème fraîche with the eggs and season. Spread the mushroom mixture on the pre-baked crust and pour the egg mixture over it, then bake for another 30 minutes.