Quiche with mushrooms

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 2 tbsp water
• 1 egg(s)
• 50 g Parmesan, grated
• 1 tsp salt
• Pulses for blind baking, e.g., dried peas
• 250 g mushrooms, brown
• 125 g diced ham
• 125 g cheese, grated
• 2 spring onions
• 1 garlic clove(s)
• 3 eggs
• 200 g crème fraîche
• some nutmeg, freshly grated
• salt and pepper
• 1 tsp thyme, shredded

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

with fresh mushrooms and Parmesan base

Line a 26 cm springform pan with baking paper. For the dough, mix the flour, Parmesan cheese, and salt in a bowl. Mix in the butter, egg, and water, and quickly knead everything into a smooth dough. Wrap in foil and refrigerate for 30 minutes. Preheat the oven to 200°C (top/bottom heat). Pour the dough into the pan, creating a rim about two fingers high. Prick the dough with a fork. Place baking paper on top of the dough and weigh it down with dried peas. Pre-bake with the peas for 10 minutes. Remove the baking paper and peas and bake for another five minutes. Meanwhile, clean and slice the mushrooms. Cut the white parts of the spring onions into thin rings. Mix both in a bowl with 2/3 of the cheese and the diced ham. Stir the crème fraîche until smooth. Add the egg, nutmeg, thyme, a generous amount of pepper, and a pinch of salt and mix well. Be careful with the salt. The ham cubes will add flavor. Spread the mushroom mixture on the pre-baked crust, pour the egg mixture over it, and sprinkle with the remaining cheese. Bake for approximately 20-30 minutes, until the egg mixture has set and the cheese is golden yellow. Divide the quiche into 4-8 pieces, depending on how you want it, and serve warm or cold.