Chestnut Quiche

Ingredients

• 250 g spelt flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 400 g pre-cooked chestnuts
• 200 g chanterelles
• 1 Shallot
• 4 Spring Onions
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 200 ml whipping cream
• 50 g crème fraîche
• 3 eggs
• 75 g freshly grated parmesan
• nutmeg
• 1 handful chives (5 g each)

Instructions

1. 1.

   Sift spelt flour onto a work surface, mix with salt and make a well in the center. Cut butter into small pieces, distribute around the well, add egg to the center and cut all ingredients together with a knife until combined. Then quickly knead by hand into dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat oven to 180 °C (fan 160 °C; gas: level 2–3). Grease four small tart tins (about 12‑14 cm) if needed.

3. 3.

   Drain chestnuts, let them dry and cut into pieces. Clean chanterelles and roughly chop. Wash spring onions, trim and slice thinly. Peel shallot and dice finely. Sauté shallot, chestnuts and chanterelles in hot oil over medium heat for about 5‑7 minutes. Remove from heat, mix in spring onions and season with salt and pepper. Let cool slightly.

4. 4.

   Divide dough into quarters and roll each on a floured surface. Line the tart tins with the dough. Spread the mushroom mixture onto the crusts. Whisk cream, crème fraîche, eggs and parmesan together, season with salt, pepper and nutmeg. Pour the mixture over the tarts and bake in the preheated oven for 35‑40 minutes until golden brown.

5. 5.

   Remove from oven, let cool and release from tins. Wash chives, shake dry and cut into fine ribbons. Sprinkle the quiche with chive ribbons before serving.