Spinach quiche made from puff pastry with mushrooms

Ingredients for 4 servings:

• 2 rolls of topping dough from the refrigerated section
• 500 g Gouda, grated
• 600 g sour cream
• 500 g mushrooms, raw or sautéed
• 1 kg spinach, frozen
• 7 eggs
• 2 bunch flat-leaf parsley
• Salt
• Herbal salt, e.g. Herbamare
• 2 tsp, heaped vegetable stock
• 600 g onion(s)

Instructions

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

vegetarian

Mix the grated cheese with the sour cream, chopped flat-leaf parsley, chopped garlic, salt, Herbamare or another herb mix, and, if desired, vegetable stock, and the mushrooms. Sauté the onions. Sauté the spinach with garlic and salt for 2 minutes. Place the pastry on a baking sheet or baking dish and cover with the sautéed onions. Spread the spinach on top. Then pour the filling over the spinach and spread it out. Place another layer of puff pastry on top. Preheat the oven to 210°C – 225°C and bake the quiche for 35 – 45 minutes. Do not open the oven halfway through cooking, or the puff pastry may not rise.