Quiche with Porcini Mushrooms and Ajvar

DOUGH INSTRUCTIONS

• 1
  Let one ice cube melt partially in a glass. Mix the flour with salt, add butter cut into smaller pieces, and two tablespoons of ice water (you can also crush the ice in a food processor and add two tablespoons of crushed ice). Quickly process into a dense dough to prevent the butter from melting too much. Roll out the dough and line a 24 cm diameter form, preferably with a removable bottom, as the dough is very fragile.

FILLING INSTRUCTIONS

• 1
  Grate the cheese on a coarse grater. Spread ajvar on the prepared dough in the form. Evenly distribute the grated cheese on top. Slice the porcini mushrooms thinly and place them on top.
• 2
  In a bowl, briefly whisk the crème fraîche with the whipping cream and eggs. Season the mixture with salt and pepper to taste and pour it over the prepared quiche.
• 3
  Bake for 35 minutes in an oven preheated to 175°C with a fan. The quiche can be served immediately after removing from the oven or cooled.