Quiche with Mushrooms and Cheese

Ingredients

• 200 g Whole Wheat Flour
• 50 g mixed hazelnuts
• Salt
• 175 g butter
• 1 egg (size M)
• 1-2 tbsp cold water
• 200 g mushrooms
• 1 onion and garlic cloves each
• 1 tbsp Olive Oil
• 1 tsp rosemary
• salt, pepper
• 200 g Cherry tomatoes
• 150 g medieval Gouda
• 1 egg (size M)
• 150 g crème fraîche
• rosemary

Instructions

1. 1.

   Mix flour with hazelnuts and salt in a bowl. Add butter pieces, egg and water. Scrape everything with a knife to create dry crumbs, then quickly knead into a smooth dough by hand. Roll the dough on a lightly floured surface. Grease eight oven‑proof cups (9x9 cm) or round tartlet tins (about 10-12 cm diameter) and line them with dough, pressing the dough up at the edges. Prick the dough several times with a fork and place the cups in the refrigerator.

2. 2.

   Clean and trim mushrooms; cut into halves or quarters depending on size. Peel and dice onion and garlic. Heat olive oil, quickly sauté mushrooms until browned. Add onion, garlic and rosemary for a short time. Season with salt and pepper. Rinse tomatoes and halve them. Dice 50 g Gouda into small cubes. Whisk egg with crème fraîche and season with salt and pepper.

3. 3.

   Spread mushrooms, tomatoes and cheese cubes over the dough. Spoon crème fraîche on top. Grate remaining cheese and sprinkle over everything. Bake in a preheated oven at 200°C (gas: level 3‑4, fan: 180°C) for 25–30 minutes. Serve garnished with rosemary.