Summary

Ingredients

• 15 g mushrooms (dried Norway morels)
• 3 sheet / s puff pastry, frozen
• 60 g mountain cheese
• 1 bunch parsley
• 1 clove garlic
• 75 g crème fraîche
• Pepper, whiter
• salt
• Flour, for the work surface

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Instructions

1. Put the morels in a bowl, pour lukewarm water over them and leave to soak for about 2 hours.
2. Place the puff pastry sheets side by side and let thaw for 15 minutes.
3. Drain the morels in a colander, collecting the soaking water. Wash and finely chop the morels. Pour the soaking water through a filter bag.
4. Grate the cheese. Wash the parsley, toss dry and chop. Peel the garlic and press through the press into a bowl. Add the parsley, cheese, morels and crème fraîche and 1-2 tablespoons of mushroom water. Mix everything thoroughly and season with plenty of pepper and a little salt.
5. Preheat the oven to 180 degrees. Place the puff pastry sheets on top of each other and roll out on a little flour. Rinse a tart pan (28 cm) with cold water and line the damp pan with the batter. To do this, cut off protruding pieces of dough and cover the free areas with them. Press the edges of the dough together. Spread the morel cream on the dough.
6. Bake the quiche in the oven for about 30 minutes.