Puff pastry quiche with mushrooms, spinach and cheese

Ingredients for 4 servings:

• 550 g puff pastry, rolled
• 200 g sour cream
• 4 eggs
• 4 tbsp cream or milk if needed
• 25 g butter for greasing
• 200 g cheese, aromatic (Trollinger, wine cheese)
• 100 g sheep’s cheese, made from 100% sheep’s milk
• 80 g fresh mushrooms (porcini mushrooms, chanterelles, brown mushrooms)
• 300 g leaf spinach, frozen
• 6 cherry tomatoes
• 200 g smoked belly, bacon is not so aromatic
• ½ pot of chives
• 2 onions
• 3 large garlic cloves
• salt and pepper
• nutmeg
• Blue clover

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

Preheat the oven to 180°C (top/bottom heat). Grease a 26cm springform pan with butter. Whisk the eggs and sour cream in a large bowl. Defrost the spinach in the microwave, squeeze out the excess water, and let it cool. Finely dice the onions, chop the chives, and dice the smoked pork belly, and stir into the egg and sour cream mixture. Add the cooled spinach, press in the garlic, and season with plenty of salt, pepper, nutmeg, and, if desired, savory clover. Mix to combine. Grate the vine-style cheese and stir in. Dice the feta cheese and carefully fold it in with the roughly chopped mushrooms. Season to taste. If the mixture has no liquid components, add a little cream or milk. Place the springform pan on top of the puff pastry and cut the puff pastry into a circle, leaving about 5cm of excess. Place the quiche on the bottom of the springform pan with the baking paper on it, pressing the excess onto the edge (only the bottom needs to be lined with paper; any excess paper doesn’t get in the way). Cut the excess edge strip to size and line the sides of the springform pan with it. Overlap the puff pastry over the edge and onto the bottom. Press down firmly. Spread the leftover puff pastry on the bottom of the springform pan and along the edges. Do not knead the puff pastry. Spread the topping over the dough. Place the halved cherry tomatoes on top. Roughly fold in the excess puff pastry edge to form a thick, short edge. Place the quiche in the oven for about 60 minutes. Once the center of the quiche has risen, it is baked through. Before opening the springform pan, let the quiche cool on a wire rack for 20 minutes to allow the mixture to set.