100g cold butter, 75 g walnuts, 50 g rye flour, 100 g flour, salt, pepper, nutmeg, 5 eggs, 125g baby spinach, 500 g brown mushrooms, 1 small bunch scallions, 2 tablespoons oil, 200g crème fraîche, 100g blue cheese, 150 g cooked ham, thinly sliced, 1/2 bunch of chives
Brush a springform pan (24 cm diameter) with a little bit of butter. Grind coarsely the walnuts. Mix rye and wheat flour, nuts and 1/2 teaspoon salt in a bowl. Add 100 g butter into small pieces and 1 egg. Knead a dough, and then roll it out on a floured surface and put in the springform. Refrigerate.
Wash the spinach, wash and halve the mushrooms. Cut into rings the spring onions. Heat oil in a large skillet. Fry the mushrooms, add the spring onions and the spinach. Season with salt and pepper. Place everything in a colander and drain.
Preheat oven (electric oven: 200 ° C/ fan 175 ° C). Mix the Crème fraîche with 4 eggs, add salt, pepper and nutmeg. Dice the cheese. Cut ham into strips. Distribute the mushroom mix, ham and cheese on the dough. Pour over the egg mix. Put it in the oven on the lower rail for 35-40 minutes. Wash chives, shake dry and cut into rolls. Take the mushroom pie from the oven and serve. Sprinkle with chives.
Wash the spinach, wash and halve the mushrooms. Cut into rings the spring onions. Heat oil in a large skillet. Fry the mushrooms, add the spring onions and the spinach. Season with salt and pepper. Place everything in a colander and drain.
Preheat oven (electric oven: 200 ° C/ fan 175 ° C). Mix the Crème fraîche with 4 eggs, add salt, pepper and nutmeg. Dice the cheese. Cut ham into strips. Distribute the mushroom mix, ham and cheese on the dough. Pour over the egg mix. Put it in the oven on the lower rail for 35-40 minutes. Wash chives, shake dry and cut into rolls. Take the mushroom pie from the oven and serve. Sprinkle with chives.
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