Mushroom Quiche

Mix with your hands the flour and the butter in ointment forming a kind of crumbs. Add the warm water and salt and knead until a homogeneous ball is formed. Leave in the refrigerator for 1 hour.

Sauté the onion and when it is poached add the mushrooms. If they release too much broth, add starch (cornstarch) or a thickener. Salt and spices to taste.

Beat the eggs with the salt, grated cheese, yogurt and mustard.

Roll out the dough with a rolling pin until it covers the bottom of the mold and the edges are two fingers high (22cm low silicone mold). Trim the edges to even them out.

Mix the beaten egg with the vegetables and fill the mold.

Bake at 180° 35' at medium high and heat up and down (preheated oven). Can be eaten hot or cold 🤗.