Quiche with Herb Mushrooms

First prepare the dough.

To do this, mix whole spelt and whole buckwheat flour and knead with salt and butter. Add the water.

Put the dough in the refrigerator for about 1/2 hour. Preheat the oven to 250° C.

In the meantime, peel and chop the onion and sauté in a pan in some hot fat until translucent.

Chop the herb mushrooms into small pieces, put some nice pieces aside and cut them lengthwise into thin slices.

Fry the small pieces with the onion, add salt and pepper. Fry until the mushroom pieces are firm to the bite (not too soft).

Beat eggs with crème fraîche and season with a little nutmeg. Mix with the mushroom mixture.

Roll out the dough and place it in the mold, taking away the overhanging edges and saving them for the decoration at the end.

Prick the bottom of the dough several times with a fork. Sprinkle semolina on the bottom (absorbs the excess liquid). Spread the mushroom mixture on top.

Spread the thinly sliced herb mushrooms on top and drizzle with truffle oil. Decorate the center of the quiche with the leftover dough.

Bake the quiche for about 1/2 hour.

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