Quiche with spinach and shiitake mushrooms

ingredients
dough:
15 g of whole-wheat flour
10 g butter
1 egg
little cream
pinch of salt

filling:
30 grams of spinach
hand lens
5 to 6 shiitake mushroom cap

topping:
1 egg
chive
salt and pepper
1.5 dl cream

preparation

First make the dough . Mix flour , butter and chopped a little cream . Add egg salt . Gently kneaded and optionally add more flour until the dough is compact . Wrap the dough in plastic wrap and refrigerate for at least half an hour.
Lens wash and put them in cold water. Leave to cook for 10 to 12 minutes . In the meantime, remove spinach stalks and wash sheets. Shiitake mushroom caps cut into thick slices about 2 millimeters .
In a pan with a little oil fry shiitake few minutes until soft . Remove them from the pan and place on a plate . In a pan put spinach. At first, a large amount , it will quickly fade. Then in a pan add the shitake mushrooms and well drained lentils .Let it cook for a minute or two .
In the bowl of egg and dissolved as smash it . Add Alpro soya cream , salt, pepper and chives . All well Shuffle .

Rolled dough put in oiled mold, it is ideal to keep the dough and the edges. The batter schedules filling ( spinach , lentils and shiitake mushrooms) . At the Pour cream mixture , eggs and spices , to cover the filling.
Put in an oven preheated to 200 degrees and bake 30 minutes.