Ham and cheese quiche with mushrooms

Ingredients

Directions

1. 1

   Grease a springform pan (24 cm Ø). Coarsely grind the walnuts. Mix rye and 100 g wheat flour, nuts and 1⁄2 TL salt in a bowl. Add 100 g butter in pieces and 1 egg. Quickly knead everything into the dough with your hands - you may still see small pieces of butter.

2. 2

   Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a mould with it and pull up a small rim. Put it in a cold place.

3. 3

   Sort the spinach, wash and drain well. Clean the mushrooms, possibly wash and halve them. Clean, wash and cut spring onions into rings. Heat the oil in a large pan. Sauté the mushrooms in it in portions.

4. 4

   Finally fry the spring onions briefly. Then add the spinach and let it collapse. Put all mushrooms back into the pan and season with salt and pepper. Put everything in a sieve and let it drain.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Mix crème fraîche and 4 eggs, season with salt, pepper and nutmeg. Dice cheese. Cut ham into strips. Spread mushroom mix, ham and cheese on the dough.

6. 6

   Pour egg icing over it. Bake in the oven on the lower shelf for 35-40 minutes. Wash the chives, shake dry and cut into small rolls. Take mushroom cake out of the oven and arrange. Sprinkle with chives.

7. 7

   Crème fraîche may be enough.