Mushroom Quiche

Ingredients

• 250 g flour
• 125 g chilled butter
• 0.5 tsp Salt
• 4 tbsp ice-cold water
• flour (for rolling)
• butter (for the pan)
• legumes (for blind baking)
• 2 tbsp butter
• 2 tbsp flour
• 0.125 l warm milk
• 100 g mushrooms
• 80 g Gruyère cheese (freshly grated)
• 4 tbsp parmesan (freshly grated)
• Cayenne pepper
• black pepper
• 2 egg yolks
• 2 egg whites
• 1 tbsp caraway seeds
• milk (for brushing)

Instructions

1. 1.

   Grease a springform pan with butter. Preheat the oven to 200°C.

2. 2.

   For the dough, mix flour and salt in a bowl, then quickly knead into a smooth dough with butter and water. Shape into a ball, wrap in plastic film, and refrigerate for 30 minutes. Roll out the dough and line the springform pan.

3. 3.

   Heat butter in a saucepan and sauté flour until lightly browned. Gradually whisk in milk, stirring continuously until thickened. Season with cayenne pepper and black pepper, then remove from heat. Stir in egg yolks, cheese, and caraway seeds. Whisk egg whites to stiff peaks and fold into the mixture. Brush the dough edges with milk. Clean mushrooms, slice them, and arrange on the dough. Pour the filling over the mushrooms. Bake in the preheated oven at 180°C (lower rack) for about 40 minutes until golden yellow.