Quiche with Porcini Mushrooms and Ajvar

Let 1 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 chop the ice in a food processor and add two tablespoons of crushed ice). Quickly work into a firm dough so that the butter does not melt too much. Roll out the dough and line a ∅ 24 cm mold with it, preferably one with a removable bottom, as the dough is very delicate.

Grate the cheese on a coarse grater. Spread the ajvar evenly over the prepared dough in the mold. Then evenly spread the grated cheese over it. Slice the porcini mushrooms thinly and place them on top.

In a bowl, briefly whisk the sour cream with the sweet cream and eggs. Season the mixture with salt and pepper to taste and pour it over the prepared quiche.