Mushroom Quiche

Ingredients for 4 servings:

• 300 g puff pastry
• 250 g oyster mushrooms
• 500 g mushrooms
• 2 stalk(s) leeks, medium-sized
• 2 cloves garlic
• 1 pinch(s) of cayenne pepper
• 1 tsp rosemary
• 250 g sour cream
• 3 eggs
• 1 pinch of nutmeg
• salt and pepper
• 2 tbsp butter
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roll out the thawed puff pastry and place it in a greased and floured pan. Form a 3 cm-high crust. Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-assisted oven; preheating is not necessary if necessary). Trim the leeks and cut them into thin strips. Heat the butter in a wide pan and sauté the leek strips over low heat for 10 minutes. Meanwhile, trim the mushrooms and oyster mushrooms. Slice the mushrooms and cut the oyster mushrooms into thin strips. Add the mushrooms to the pan with the leeks. Peel the garlic and press it over the top. Sauté the mushrooms until the liquid has almost evaporated. Season generously with salt, pepper, cayenne pepper, and rosemary. Remove the pan from the heat and let the mushrooms cool slightly. Spread the mushroom mixture over the pastry. Whisk the cream with the eggs, season generously with salt, pepper, and nutmeg, and pour over the mushrooms. Bake in the oven for about 40 minutes until golden brown. Serve with leaf salad. Variation: You can also use just button mushrooms or chanterelles and add about 250 g of fried minced meat to the leek and mushroom mixture.