Champignon Quiche with Puff Pastry

Ingredients

• 300 g puff pastry (5 sheets, frozen)
• 1 bunch spring onions
• 250 g Mushrooms
• 1 red chili pepper
• 1 tsp butter
• 200 ml whipping cream
• 3 eggs
• Salt
• Pepper
• nutmeg
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Let the puff pastry thaw while laid side by side.

2. 2.

   Clean and wash the spring onions, cut them lengthwise in half. Clean the mushrooms and slice them. Cut the chili in half, remove seeds, wash, and finely chop.

3. 3.

   Preheat the oven to 180°C. Rinse a 26 cm diameter quiche tin cold.

4. 4.

   Layer the puff pastry sheets, roll out on a floured surface, and line the tin with dough, shaping a rim.

5. 5.

   Whisk eggs and cream together, season with salt, pepper, nutmeg, and lemon juice. Spread half of the mushrooms and spring onion strips on the base. Pour the egg mixture over them and top decoratively with remaining mushrooms and onions. Sprinkle chili cubes on top. Bake in the preheated oven for about 45 minutes.