Mushroom and fresh goat’s cheese quiche

1 Realize shortcrust pastry. Pour the flour, diced butter and salt onto the work surface. Mix until you obtain a shortbread texture. Make a well and add water to it. Mix, then crush with your palm to combine the dough. Form a puck 2-3 cm thick and wrap it in cling film.

Leave to rest for 2 hours in the refrigerator.

2 Clean the mushrooms and cut them into quarters. Peel and slice the red onion and garlic. Wash and chop the parsley.

In a lightly oiled pan, brown the red onion for 5 minutes over medium heat. Add the balsamic vinegar and continue cooking for 5 minutes. Add the garlic and cook for 1 minute.

3 Heat a drizzle of olive oil in a pan over medium heat and add the mushrooms. Cook for 6 to 8 minutes, stirring. Preheat the oven to 180°C.

4 Mix in a bowl the crème fraîche, milk, eggs and half of the parsley.

Salt, pepper. Roll out the dough and line a tart pan. Prick the bottom. Distribute the mushrooms and onions. Add the crumbled fresh goat cheese and pour in the quiche mixture. Bake for 35 to 40 minutes. Sprinkle with the remaining parsley when removed from the oven.