Puff pastry quiche with champions & thyme
very easy
40 mins
40 mins
Ingredients
- 1 Roll (270 g) of fresh puff pastry (from the refrigerator)
- 500 g Mushrooms
- 75 g smoked
- 7-10 Tbsp streaky bacon
- 1 Onion
- 6 Stem(s) Thyme
- 1 TABLESPOON Oil
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Nutmeg
- 4 Eggs (Gr. M)
- 1⁄8 l Milk
Directions
- 1
Take the dough out of the fridge about 10 minutes before preparation. Clean the mushrooms, wash if necessary and cut into slices. Dice bacon. Peel and finely dice onion. Wash and pluck the thyme.
- 2
Heat the oil in a frying pan. Fry the bacon in it until crispy and take it out. Fry the mushrooms in the bacon fat for about 5 minutes, turning them over, and add the onion, bacon and thyme. Season with salt and pepper.
- 3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Whisk eggs and milk. Season with salt, pepper and nutmeg. Roll out the puff pastry on the paper and cut into 4 squares.
- 4
Cold rinse four ovenproof moulds (each approx. 11 cm Ø), place 1 puff pastry slice (without paper) in each and press down at the edges. Spread the mushroom mixture in them and pour the egg milk over them.
- 5
Bake in a hot oven for 20-25 minutes.
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