How to cook
Sift the flour and cut the butter into small pieces. Rub until a crumbly mixture is obtained.
Pour the water with the salt and sugar and mix them the crumbs to form a dough.
Roll it out into a thin crust onto a floured surface and use it to cover a quiche form - 11″ (28 cm) in diameter. An ordinary tray of the same size can also be used. I also cover it with baking paper, because then it's easier for me to take it all out of the form and serve it on a plate. But it can also be served directly in the pan, so judge for yourself.
The base should fit tightly against the walls and bottom of the quiche form. Pierce its surface with a fork, so that it does not rise when baking and store it in the freezer.
For the filling, clean the mushrooms and cut them into large pieces. Fry them briefly on high heat in a little olive oil and leave them to cool slightly.
Beat the eggs with the salt and mix them with the cream. Grate the emmental to the mixture and add the mushrooms.
Pour the mixture into the quiche form on the base and put in a preheated oven at 360°F (180 degrees) for 30 minutes.
Serve the mushrooms and cream quiche slightly warm.
Enjoy your meal!