Mushroom quiche

Ingredients for 1 servings:

• 50 g almond flour
• 1 tsp butter, soft
• 1 m.-sized egg(s)
• 1 pinch of salt
• some olive oil to grease the tartlet tin
• 110 g mixed mushrooms, e.g. porcini mushrooms, brown and white mushrooms, chanterelles, oyster mushrooms
• 1 small shallot(s)
• 1 spring onion(s)
• e.g. salt and pepper
• rosemary
• Cayenne pepper
• nutmeg
• some butter
• 50 g sour cream
• 1 m.-sized egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Low-carb

Mix the flour, butter, egg, and salt in a bowl by hand to form a dough. Then pour the dough into a tartlet dish (approx. 12 cm in diameter) greased with olive oil and spread it out with your hands, pressing it down. Make sure that the entire bottom of the dish is covered and that there are no holes. Form a high rim. The base is then pre-baked at approx. 200°C fan-assisted oven for 5-10 minutes on the middle rack. In the meantime, prepare the filling. Melt a little butter in a pan and sauté the finely chopped shallot and the spring onion, which have been sliced ​​into rings, over medium heat. Clean and trim the mushrooms (slice the button mushrooms and porcini mushrooms, and strips all the others). Add them to the pan and sauté until the liquid has almost evaporated. Season with salt, pepper, cayenne pepper, and rosemary. Let the mushroom mixture cool briefly. Then spread it on the pre-baked base in the tartlet dish. Whisk together the sour cream and one egg and season generously with salt, pepper, and nutmeg. Pour the egg mixture over the mushrooms in the tartlet dish. Bake at 200°C (convection oven) for about 20 minutes on the middle rack, then let it cool for 10 minutes. This will evaporate some of the water and firm up the quiche. You can easily remove the quiche from the dish by gently tugging at the edges with your fingers.