Mushroom quiche with feta

Ingredients for 3 servings:

• 1 pack of puff pastry, from the refrigerated section (approx. 270 g)
• 500 g mushrooms, fresh
• 50 g ham (diced ham)
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tsp oil (any type)
• rosemary
• Thyme
• salt and pepper
• 2 eggs
• 125 ml milk, low-fat
• 200 g sour cream
• salt and pepper
• nutmeg
• Parsley, frozen (optional)
• 100 g feta cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Line a 26 cm springform pan with puff pastry. Brush a large frying pan with oil and sauté the diced onion, diced garlic, and cured ham. Clean and slice the mushrooms, then add them to the pan. Fry until the liquid has evaporated. Season generously with salt, pepper, dried rosemary, and dried thyme. Spread the mushroom mixture over the puff pastry (discard any remaining liquid!). Whisk the eggs, milk, and sour cream together, season with pepper, salt, and nutmeg (add a little parsley if desired), and pour over the mushroom mixture. Crumble the feta cheese and spread it over the milk and egg mixture. Bake the quiche at 200 degrees Celsius (fan oven) (do not preheat) for about 45 minutes. If the cheese gets too dark, cover with aluminum foil for the last 15 minutes. After baking, remove from the oven and let cool for about 10 minutes.