Mushroom puff pastry quiche

Ingredients for 1 servings:

• 1 pkt. puff pastry (from the refrigerated section)
• 500 g mushrooms
• ½ bunch of spring onions
• 100 g tomatoes, small
• some butter, for frying the mushrooms
• 3 m.-sized eggs
• 200 g crème fraîche with herbs
• 150 g cheese
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and easy

Clean and slice the mushrooms. Wash the spring onions and slice into rings. Halve the small tomatoes. Grate the cheese. Heat butter in a pan. Sauté the mushrooms until the liquid has evaporated. Then add the spring onions and sauté briefly. Let cool slightly. Season everything well. For the topping, mix the eggs with the crème fraîche. Roll out the puff pastry and place it in a springform pan lined with baking paper. Trim the pastry to create a small edge. Prick the base several times with a fork and place the mushrooms on top. Arrange the small tomatoes on top. Finally, pour the topping over the pie and sprinkle everything with grated cheese. Bake the quiche in a preheated oven (convection oven: 160-170°C) for about 30 minutes.