Mushroom Quiche with Creamy Cheese Sauce

Clean and rinse the mushrooms, then pat them dry. Chop into bite-sized pieces—if using chanterelles, you can simply tear them apart by hand into individual 'petals'.

Finely dice the onion and sauté it in vegetable oil over medium heat until golden.

In a separate pan, cook the mushrooms in batches. Season with salt only at the end, once they've released their own liquid. If there's excess moisture, drain it off. Work in small batches to avoid overcrowding the pan.

For the dough: whip the cold butter until pale, add the egg, then incorporate the flour and mix gently until just combined. Don't overwork it—overheating the dough will make it tough rather than tender.

Chill the dough in the refrigerator for 1 hour.