Summary

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

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Instructions

1. Clean the mushrooms and cut them into slices. Wash the spring onions and cut into rings. Halve the small tomatoes. Grate the cheese.
2. 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.
3. For the topping, mix the eggs with the creme fraiche.
4. 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.
5. Bake the quiche in a preheated oven (fan oven: 160-170 ° C) for about 30 minutes.