Celeriac Quiche

Pastry: In a chilled bowl, whisk together flour, salt, paprika and poppy seeds. Cut in butter with a pastry blender or a fork until mixture is thoroughly incorporated and crumbly. Do not over handle; chill if butter softens too much. Add cold water one Tablespoonful at a time, working mixture with a fork just until it gathers into a ball. Lightly roll it around the bowl to incorporate stray crumbs, chill if butter is softening. Roll out pastry on lightly floured parchment paper into a circle that fits your quiche or pastry dish. Transfer to baking dish, pinching dough up the sides of the dish. A fluted edge can be rolled above the lip of the dish if your pan is smaller. Sprinkle ½ of the cheese onto the pastry in a thin layer to prevent the bottom from becoming soggy. Set aside in the fridge. Filling: Preheat oven to 375ºF. In separate saucepans, sauté mushrooms and celeriac until tender. Place mushrooms in a layer in quiche dish, sprinkle with nutmeg. Next, layer the celeriac and sprinkle with remaining cheese. Whisk together eggs, sour cream, milk and herbs until light and fluffy, seasoning with salt and pepper to taste. Carefully pour over the vegetables without over-filling. Leave some room for vegetable juices and egg mixture to rise. Bake for 15 minutes and then turn oven down to 350ºF or 30 minutes or until golden and firm to the touch. A toothpick should come out moist but clean. Let rest at least 10 minutes to set and serve warm. Can also be served chilled or reheated.