Puff Pastry Quiche with Mushrooms, Spinach and Cheese

Summary

Prep Time	45 mins
Cook Time	1 hr
Total Time	2 hrs 5 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

Puff Pastry Quiche with Mushrooms, Spinach and Cheese

Instructions

Preheat the oven to 180 ° top / bottom heat. Grease a 26-cm springform pan with butter.
Whisk the eggs and sour cream in a large bowl. Thaw the spinach in the microwave, squeeze it out and let it cool. Finely dice the onions, chop the chives, dice the smoked belly and stir into the egg and sour cream mixture. Add the cooled spinach, press in the garlic and season with plenty of salt, pepper, nutmeg and, if you like, with Schabziger clover and stir. Then grate and stir in the wine cheese. Dice the sheep`s cheese and carefully fold in with the coarsely chopped mushrooms. To taste. If the mixture is not liquid, add a little cream or milk.
Place the springform pan on top of the puff pastry and cut the puff pastry around 5 cm in excess. Place the baking paper on the bottom of the springform pan, press the excess on the edge (only the bottom has to be lined with paper, paper protrusions do not interfere). Cut the edge strip to an oversize and cover the springform pan with it. Let the puff pastry overlap over the edge and onto the bottom. Press firmly. Spread the leftover puff pastry on the springform pan and around the edge. Do not knead the puff pastry.
Spread the topping on the dough. Place the halved cherry tomatoes on top. Roughly fold the protruding puff pastry edge into a thick short edge.
Put the quiche in the oven for about 60 minutes. As soon as the middle of the quiche has come up, it`s baked through. Before opening the springform pan, let the quiche cool on a rack for 20 minutes so that the mixture sets.

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