Mushroom and zucchini tart

Ingredients for 1 servings:

• 100 g wholemeal spelt flour
• 100 g wheat flour
• 100 g butter, cold
• 1 egg(s)
• 2 tbsp milk
• Salt
• 2 onions
• 250 g mushrooms, fresh
• 1 large zucchini
• 4 eggs
• 200 g light crème fraîche with herbs
• 100 g cream cheese
• 100 g cheese, grated, e.g. Emmental
• Herbs
• Vegetable stock, granulated or stock cubes
• salt and pepper
• olive oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Vegetable quiche, vegetarian

For the dough: Make a shortcrust pastry from flour, butter, egg, milk, and a pinch of salt (or a generous amount if you like) and let it rest in the refrigerator while you prepare the quiche filling. For the filling: Finely chop the onion and slice the mushrooms and zucchini, then set aside. First, sauté the onions in a wok or large pan with a little olive oil until translucent, then add the vegetables. Season with vegetable stock, salt, and pepper to taste. Cook the mixture for about 10 minutes, then set aside and let cool. Whisk together the 4 eggs, crème fraîche, and cream cheese, adding herbs as desired. I use both lightly herbed crème fraîche and cream cheese with herbs, and I don’t add any fresh herbs. Preheat the oven to approximately 180–190°C (top/bottom heat). Now you can remove the dough from the refrigerator and line a greased springform pan or tart pan with the dough. Finally, add the grated cheese to the egg mixture and, once it has cooled, fold in the vegetable mixture. Spread the mixture over the dough and bake on the middle rack for about 40 minutes, until the surface is golden brown. A delicious accompaniment: a nice green salad.