Mushroom Quiche with Spring Onions and Ham

Ingredients

• 200 g Whole Wheat Flour
• 2 pinch salt
• 0.5 tsp Baking powder
• 1 tsp dried thyme
• 100 g quark
• 100 ml milk
• 3 tbsp oil
• 3 spring onions
• 1 Garlic clove
• 500 g mushrooms
• 1 bunch flat-leaf parsley
• 2 sprigs fresh thyme
• 100 g cooked ham
• 20 g butter
• 3 eggs
• 2 tbsp Cornstarch
• 125 g whipping cream
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Put the flour in a bowl, add salt, baking powder, thyme, quark, milk and oil, and mix with the dough hooks of an electric mixer until a smooth dough forms.

2. 2.

   Roll out the dough on a lightly floured surface, line a greased pan with it and shape a rim. Prick several times with a fork. Cover with parchment paper and dried legumes, then bake in a preheated oven at 200 °C for about 10 minutes to blind‑bake. Remove from the oven, take out the paper and legumes, and let cool slightly.

3. 3.

   Clean and slice the spring onions into rings. Peel and mince the garlic. Clean the mushrooms and cut them in half or quarters as needed. Wash, dry and finely chop the herbs. Cut the ham into squares.

4. 4.

   Heat butter in a pan, sauté the spring onions first, then the mushrooms and garlic, letting the liquid reduce. Cool the vegetables. In a bowl whisk together the herbs, cornstarch, eggs and cream; add the cooled vegetables, season with salt and pepper, and pour over the blind‑baked crust. Sprinkle with ham and bake in a hot oven for about 30 minutes. If needed, cover with foil.

5. 5.

   Serve hot or cold.