Cheese and Mushroom Quiche

For the dough: Combine the flour, Parmesan, egg yolk, chopped butter and salt and knead until smooth. If necessary, add a little more cold water. Cover with plastic wrap and chill for about 30 minutes.

Meanwhile, for the filling: Soak the morels in warm water for about 20 minutes. Cut the leek in half lengthwise, rinse, trim and cut into thin strips. Melt the butter in a large frying pan and sweat the leeks until softened, around 2-3 minutes. Remove from the heat and let cool slightly.

Preheat the oven to 180°C (approximately 350°F) convection. Grease a tart pan.

Roll out the dough and use to line the tart pan. Prick the base several times with a fork and sprinkle with breadcrumbs.

Rinse the morels and drain. Whisk the quark, cheese, eggs and cream until smooth. Season with salt and pepper. Arrange the morels and leeks over the tart base, cover with the custard and bake for about 50 minutes, until golden brown.

Remove from the oven.