Blitz-Quiche with salami, mushrooms, tomatoes and feta cheese

Name: Blitz-Quiche with salami, mushrooms, tomatoes and feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g small mushrooms; 1 Onion; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Stem(s) Oregano; 2 Tomatoes; 1 tin(s) (400 g, 8 pieces) Sunday rolls; 100 g Fresh cream; 12 discs very thin salami slice; 100 g Sheep's cheese; baking paper; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g small mushrooms
1 Onion
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Stem(s) Oregano
2 Tomatoes
1 tin(s) (400 g, 8 pieces) Sunday rolls
100 g Fresh cream
12 discs very thin salami slice
100 g Sheep's cheese
baking paper
7-10 Tbsp Flour

Directions

1
Clean, clean and halve the mushrooms. Peel and halve the onion and cut into strips. Heat oil in a coated pan. Fry mushrooms and onion for 2-3 minutes, season with salt and pepper. Wash oregano, dab dry, put something aside for garnishing. Pluck the remaining oregano from the stalks, add to the mushrooms and fry for 1 minute more. Remove pan from heat
2
Wash and clean the tomatoes, dab dry and cut into slices. Remove the mushrooms and let them drain. Open the tin and remove the buns. Place 2 pieces of dough on top of each other and roll out oval (approx. 15 cm long) on a floured work surface. Place on a baking tray lined with baking paper. Stir crème fraîche until smooth.
3
Season with salt and pepper. Spread the crème fraiche on the quiches. Cover with mushrooms, onion, tomatoes and salami. Crumble feta cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes until golden brown. Remove the quiches and garnish with the remaining oregano