Quiche with mushrooms and garlic

Ingredients for 1 servings:

• 125 g butter
• 250 g flour
• 1 pinch of salt
• 4 tbsp water, ice cold
• 800 g mushrooms, preferably brown and white mixed
• ½ lemon(s), juice
• 2 garlic cloves
• 1 bunch of parsley
• 1 bunch of spring onions
• 4 eggs
• 80 g Parmesan, grated
• 200 g cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

tastes good hot and cold

Knead pieces of butter with flour, salt, and water in a food processor until smooth. Immediately roll out onto a lightly floured surface and place in a greased quiche dish (28 cm diameter). Refrigerate in the dish for about 1-2 hours. For the topping, clean the mushrooms, depending on their size, halve or quarter them, and immediately toss with the lemon juice (this prevents the mushrooms from discoloring). Finely chop the parsley and thinly slice the spring onions. Finely chop the garlic, mix everything together, and season with salt and pepper. Preheat oven to 200°C (400°F). Line the chilled pastry case with a suitable circle of baking paper and then fill with pulses. Once prepared, bake blind for about 10 minutes, then carefully remove the pulses using the paper and place them in a container for later use. Separate the eggs. Beat the egg whites until stiff peaks form. Whisk the egg yolks with the cheese and cream, season with salt and pepper, and carefully fold in the stiff peaks. Spread the raw mushroom mixture over the pastry case and pour the egg mixture over it. Bake the quiche for 40 minutes until brown and crispy.