Puff pastry quiche with mushrooms, bacon and thyme

Name: Puff pastry quiche with mushrooms, bacon and thyme
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry; 600 g Mushrooms; 100 g streaky smoked bacon; 1 Onion; 6 Stem(s) Thyme; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 1/8 l Milk; 7-10 Tbsp grated nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 discs (à 45 g; 10 x 10 cm) deep-frozen puff pastry
600 g Mushrooms
100 g streaky smoked bacon
1 Onion
6 Stem(s) Thyme
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
1/8 l Milk
7-10 Tbsp grated nutmeg

Directions

1
Place the puff pastry slices next to each other and defrost. Clean, clean and slice the mushrooms. Dice bacon. Peel and finely dice onion. Wash thyme, shake dry and pluck off leaves, except for something to garnish.
2
Heat the oil in a frying pan. Leave the bacon in it and take it out. Fry the mushrooms for about 5 minutes, turning them over, add onion, bacon and thyme, season with salt and pepper. Beat the eggs and milk, season with salt, pepper and nutmeg.
3
Roll out puff pastry slices (each 14 x 14 cm). Cold rinse 4 moulds (each 11 cm Ø), place 1 puff pastry slice in each and press the edge firmly. Spread the mushroom mixture in it and pour egg milk over it.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Remove and garnish with remaining puff pastry.