Quiche with tomatoes, mushrooms, feta and arugula

Ingredients for 4 servings:

• 130 g flour
• 20 g Parmesan
• 1 pinch of salt
• 65 g butter
• 1 egg(s)
• 200 g mushrooms
• 250 g cherry tomatoes
• 1 small onion(s)
• 1 clove(s) garlic
• 200 g sour cream
• 3 eggs
• 100 g feta cheese
• 1 handful of arugula
• salt and pepper
• Herbs of your choice, e.g., Italian
• oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Either use a ready-made roll of puff pastry from the refrigerated section or make your own from the listed ingredients. Mix all the ingredients together and form into a ball. Wrap in cling film and let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 200°C. Slice the mushrooms and halve the cherry tomatoes. Finely dice the onion and garlic. Heat a little oil in a pan and briefly fry the mushrooms. Then add the tomatoes, diced onion, and garlic and toss to coat. Season with pepper, salt, and herbs to taste. After a few minutes, remove the pan from the heat and let it cool. Take a quiche or casserole dish and line it with the pastry, creating a 2-3 cm high edge. Prick the dough several times with a fork to prevent it from rising too much. Whisk the eggs with the sour cream or sour cream, then add the feta cheese in smaller pieces and mix gently. Tear the arugula into small pieces and fold it into the liquid mixture. Season with pepper, salt, and herbs to taste. Spread the mushroom and tomato mixture evenly in the quiche dish and pour the liquid mixture over it. Bake in a preheated oven at approximately 180-200°C for 30-40 minutes.