Quiche with Porcini Mushrooms and Ajvar

Place an ice cube in a glass of water and let it partially melt to obtain very cold water. In a bowl, mix the flour with a pinch of salt. Add the cold butter cut into small cubes and two tablespoons of ice water. Quickly knead a homogeneous dough, being careful not to let the butter melt too much from the warmth of your hands. Roll out the dough with a rolling pin and place it in a 24 cm diameter tart pan (ideally with a removable bottom).

Grate the Gouda cheese on the large grater. Spread an even layer of ajvar over the dough in the pan. Sprinkle the grated cheese on top, then arrange the porcini mushrooms cut into thin slices.

In a separate bowl, lightly whisk the fermented cream, liquid cream, and eggs. Season the mixture with the second pinch of salt and white pepper to taste, then carefully pour it over the ingredients in the pan.