Spelt quiche with spinach and wild mushroom filling

Ingredients for 1 servings:

• 150 g wholemeal spelt flour
• ½ tsp salt
• 1 pinch(s) brown sugar
• 5 g yeast, fresh
• 1 tbsp olive oil
• 125 ml water, lukewarm
• 300 g leaf spinach, frozen
• 200 g wild mushrooms, cleaned or frozen
• 1 large onion(s)
• 2 garlic cloves
• salt and pepper
• nutmeg
• 150 g sour cream
• 2 eggs
• possibly milk if needed
• 50 g Gouda, grated
• Clarified butter for the mold
• Parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 50 minutes

wholesome and low in fat

Knead the spelt flour, salt, sugar, yeast, olive oil, and water into a soft yeast dough and let it rise, covered, for about 30 minutes. Peel and finely dice the onion and garlic. Divide into 2 portions. Sauté the first portion of the onion and garlic mixture in a hot pan (with a little oil) until translucent. Add the wild mushrooms. Season with salt and pepper and fry until the resulting liquid has evaporated. Stir in the parsley and set aside. In the same pan, sauté the second portion of the onion and garlic mixture in a little oil. Add the squeezed spinach leaves. Season with salt and pepper. Sauté for about 5 minutes and set aside. Grease a 26 cm tart pan (or springform pan) with a little clarified butter and line it with the spelt dough (don’t forget the edges!). Preheat the oven to 200°C (top/bottom heat). Pre-bake the pastry-lined tart tin in the oven for 5 minutes. This step isn’t necessary, but it ensures the pastry stays crispy longer. If you’re eating the quiche straight away, pre-baking is actually unnecessary. After pre-baking (or straight away!), top the quiche as follows: Place the spinach on the pastry and spread it out evenly. Layer the mushrooms over the spinach. Whisk the sour cream with the eggs, Gouda cheese, salt, pepper, and a little nutmeg. Add a little milk if necessary (if the topping is too thick!). Now spread the topping over the quiche (mushrooms on top). Bake in a hot oven for about 40 minutes. The quiche tastes wonderful both hot and cold. Serve with a mixed salad.