Wild boar quiche with leek and mushrooms

Ingredients for 4 servings:

• 250 g flour
• 150 g margarine
• 1 m.-sized egg(s)
• 1 tsp, leveled salt
• 500 g wild boar, fillet or leg
• 250 g leek
• 200 g mushrooms, brown
• 8 tbsp oil
• 3 m.-sized eggs
• 200 g cream
• 100 g milk
• 1 bunch of parsley
• salt and pepper
• nutmeg

Instructions

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

A recipe for autumn and winter

For the dough, knead the flour, margarine, egg, and salt, wrap in cling film, and refrigerate for 1/2 hour. Once chilled, roll out the dough and place it in a greased 28 cm tart pan. Prick the dough several times with a fork. Pre-bake in the oven at 180 degrees Celsius. While the dough is refrigerating, cut the wild boar into small cubes. Cut the leek into thin rings, rinse well with water, and dry immediately. I use a salad spinner for this. Clean and slice the mushrooms. While the dough is pre-baking, heat the oil in a pan and fry the wild boar. After 5-8 minutes, add the leek and mushrooms and fry for about 5 minutes. Season with salt and pepper if desired. For the topping, wash and roughly chop the parsley. Combine the cream, milk, and eggs and season well with salt, pepper, and nutmeg. Fold in the parsley. Spread the filling over the pre-baked crust and pour the glaze over it. Bake at 180 degrees Celsius for 35 minutes. To prevent the quiche and parsley from overcooking, place a sheet of aluminum foil over the quiche for the last 10 minutes.