Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 point puff pastry, (from the cooling shelf)
- 500 g mushrooms
- 0.5 ½ bunch spring onion (s)
- 100 g tomato (s), small
- some butter, for frying the mushrooms
- 3 egg (s)
- 200 g crème fraîche with herbs
- 150 g cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into slices. Wash the spring onions and cut into rings. Halve the small tomatoes. Grate the cheese.
- Heat the butter in a pan. Sauté the mushrooms in it until the liquid has evaporated. Then add the spring onions and cook a little. Then let cool down a little. Season everything well.
- For the topping, mix the eggs with the creme fraiche.
- Roll out the puff pastry and place in a springform pan lined with baking paper. Cut the dough so that a small edge is created. Prick the bottom several times with a fork and place the mushrooms on top. Spread the small tomatoes on top. Finally, pour the icing on the cake and sprinkle everything with the grated cheese.
- Bake the quiche in a preheated oven (fan oven: 160-170 ° C) for about 30 minutes.
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