Mushroom quiche

Ingredients for 4 servings:

• 100 g butter, cold
• 150 g flour
• 1 tsp salt
• 65 g ground walnuts
• 1 ½ tbsp water
• 1,200 g mixed mushrooms, e.g. porcini mushrooms, chanterelles, button mushrooms, chanterelles, etc.
• 1 bunch of parsley
• 9 cloves garlic
• 2 onions
• salt and pepper
• possibly soup seasoning
• 100 g cream
• 100 g sour cream
• 3 eggs
• salt and pepper
• nutmeg
• 150 g mountain cheese, spicy, old

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Delicious starter or main course

Make a shortcrust pastry from butter, flour, salt, nuts, and water. Chill thoroughly for at least 1 hour. Line a 26 cm quiche dish with the dough, prick it several times with a fork, and freeze for about 15 minutes. Then bake blind at 220°C, remove the foil and pulses, and bake for another 5 minutes. In the meantime, dice the onions, chop the garlic and herbs. Slice the mushrooms, and grate the cheese. For the topping, whisk the cream with the sour cream, eggs, and seasoning. Sauté the onions in a little oil until golden brown, add the mushrooms (reserve a few large slices for decoration), and sauté for about 5 minutes. Then add the garlic and parsley, stir, season with salt and pepper, and remove from the heat. Spread the mixture over the pre-baked crust and cover with the cheese. Arrange the reserved mushrooms nicely on top and pour the egg mixture over them. Bake the quiche for about 40 minutes at 200°C (cover halfway through baking if necessary).