Summary

Ingredients

For the dough:

• 130 g flour
• 20 g parmesan cheese
• 1 pinch (s) salt
• 65 g butter
• 1 egg (s)

For the filling:

• 200 g mushrooms
• 250 g cherry tomato (s)
• 1 small onion (s)
• 1 clove garlic
• 200 g sour cream or sour cream
• 3 egg (s)
• 100 g feta cheese
• 1 handful rocket
• salt and pepper
• Herbs your choice, e.g., Italian
• oil

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Instructions

1. Either use a finished roll of puff pastry from the refrigerated shelf or make a dough yourself from the specified ingredients. Mix all ingredients together and shape into a ball. Wrap in cling film and let rest in the refrigerator for at least 30 minutes.
2. Preheat the oven to 200 ° C.
3. Cut the mushrooms into slices and halve the cherry tomatoes. Finely dice the onion and garlic.
4. Heat some oil in a pan and briefly fry the mushrooms in it. Then add the tomatoes, onion and garlic cubes and toss. Season with pepper, salt and herbs to taste. After a few minutes, take the pan off the heat and let it cool down.
5. Take a quiche or casserole dish and lay out the dough in it so that an edge 2 - 3 cm high is formed. Prick the dough several times with a fork so that it doesn`t rise too much.
6. Mix the eggs with the sour cream or sour cream, then add the feta cheese in smaller pieces and mix carefully. Pluck the rocket into small pieces and fold into the liquid mixture. Season to taste with pepper, salt and herbs.
7. Spread the mushroom and tomato mixture evenly in the quiche dish and pour the liquid mixture over it.
8. Bake in the preheated oven at around 180 - 200 ° C for 30 - 40 minutes.