Mushroom meadow

Ingredients for 2 servings:

• 1 package of puff pastry
• 500 g mushrooms
• 250 g onion(s)
• 1 tbsp, heaped flour
• 150 g Cabanossi
• ½ bunch parsley
• 125 ml water
• 125 ml milk
• 50 ml cream
• 50 g cheese
• salt and pepper
• Sauce thickener or flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Quiche from a 26 cm springform pan

Thaw the puff pastry if necessary and place it in a 26 cm springform pan, creating a 4 cm high rim. Clean the mushrooms and cut them into 0.5 cm slices. Dice the onions and sauté them in oil. Add the mushrooms, brown them lightly, dust with flour, and stir until the liquid has evaporated. Finely chop the Cabanossi and parsley, add them, season with salt and pepper, and spread them on the puff pastry. Bring the water and milk to a boil and thicken with a sauce thickener (or flour). Add the cream and cheese. Season the topping with salt and pepper, then pour it over the mushrooms. Bake the quiche in the oven at 200°C (fan oven) for about 25 minutes. Then turn off the oven and let the quiche stand for a few minutes.