Summary

Ingredients

• 2 leeks
• 2 large mushrooms or up to 6 small ones
• 1 shallot (s)
• 1 clove garlic
• some olive oil
• Salt and pepper, black, from the mill
• 1 pinch (s) cinnamon
• 3 tablespoon, heaped goat cream cheese
• 3 tablespoon, heaped crème fraîche
• 2 egg (s)
• 1 packet shortcrust pastry
• 80 g cheese, rated, e.., Emmentaler

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Instructions

1. Wash the leek, halve lengthways and cut into rings. Clean mushrooms (I had 2 very large ones), halve and cut into slices. Dice the shallot, cut the garlic clove into fine pieces.
2. Heat some olive oil in a pan, add all the vegetables to the pan and fry. Salt, pepper and sauté for a few minutes over medium heat until the moisture is out of the mushrooms. Fold in a pinch of cinnamon and let cool.
3. Preheat the oven to 180 ° C.
4. Mix the goat cream cheese and crème fraîche with 2 eggs, pepper and salt well.
5. Press the shortcrust pastry into a springform pan with baking paper and prick several times with a fork.
6. Spread the cooled vegetable mixture evenly on the dough. Sprinkle with half of the grated cheese, then pour the egg, cream and cream cheese mixture on top so that the quiche is completely covered. Scatter the rest of the grated cheese on top and place in the middle of the preheated oven. Bake for 40 - 50 minutes. If the top heat is too high, cover with aluminum foil if necessary so that the cheese does not burn.