Quiche with Porcini Mushrooms and Ajvar

Let an ice cube slightly thaw in a glass. Mix the flour with a pinch of salt, cut the cold butter into small pieces and add. Add two tablespoons of ice-cold water and quickly knead everything into a smooth dough so that the butter does not get too warm. Roll out the dough and line a mold (Ø 24 cm, preferably with a removable bottom) with it.

Grate the Gouda coarsely. Spread the Ajvar evenly over the dough base. Distribute the grated cheese over it. Slice the porcini mushrooms thinly and place them on the cheese.

In a bowl, briefly whisk Crème Fraîche, whipping cream, and eggs. Season with salt and white pepper and pour the mixture over the quiche.