Individual Mushroom and Gouda Quiches
- for the crust
- 200 grams Whole wheat flour
- 50 grams ground Hazelnuts
- 175 grams cold butter (cubed)
- 1 medium egg
- 1-2 tbsp cold water
For the crust: Combine the flour, ground hazelnuts and salt in a large bowl. Distribute the butter over the top, add the egg and cold water and mix everything together using a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Roll out onto a lightly floured surface and line eight, 9 x 9 cm (approximately 3.5 x 3.5 inch) ramekins or 10-12 cm (approximately 4-5 inch) round tartlet pans with the dough. Prick the dough several times with a fork and place in the refrigerator until ready to bake.
Wipe the button mushrooms with a damp cloth and cut into halves or quarters, depending on the size. Peel and dice the onion and garlic. Heat the olive oil in a large pan and sauté the mushrooms briefly. Add the onion, garlic and rosemary and continue cooking until the mushrooms and onions have softened. Remove from heat and season with salt and pepper. Rinse and halve the tomatoes. Cut 50 grams (approximately 2 ounces) of the Gouda into small cubes. Whisk the eggs with the creme fraiche until smooth and season with salt and pepper.
Distribute the mushroom mixture, tomatoes and cheese cubes into the prepared crusts. Pour the egg mixture over the top. Grate the remaining cheese and sprinkle over the eggs. Bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 25-30 minutes, until the cheese is melted and golden brown. Garnish with fresh rosemary and serve.