Add wheat flour, whole grains and butter to the food processor’s bowl with the knife fitted. Drive until it becomes a crumbly mass. Add quark and work together until a dough ball is formed.
Divide the dough into six pieces. Press them into the pie molds with removable bottom, about 10 inches in diameter. Cover with plastic wrap and set in the fridge, about 30 minutes.
Chop the pie dough into the molds with a fork and bake them, about 8 minutes in the middle of the oven.
Peel and chop the garlic, chop and cut the mushrooms into quarters, cut the onions into pieces. Fry garlic, mushrooms and onions in butter in a frying pan, so that they become soft, about 5 minutes. Stir in cream cheese and cottage cheese chili. Salt and pepper. Whisk the eggs in a bowl and stir down the mushroom mixture. Fill the molds with the mixture.
Sprinkle with chopped cashew nuts and bake in the middle of the oven, about 20 minutes. Serve with a salad.
