Mushroom Mozzarella Quiche with Pine Nuts

Ingredients

• butter (for the pan)
• 200 g button mushrooms
• 100 g oyster mushrooms
• 200 g porcini mushrooms
• 1 onion
• 1 Garlic clove
• 2 tbsp clarified butter
• Salt
• Pepper (freshly ground)
• 350 g Low-fat Quark
• 200 g mozzarella
• 4 eggs
• 3 tbsp fine wheat semolina
• 50 g finely chopped pine nuts
• Basil leaves (sliced for garnish)
• 2 tbsp pine nuts (for garnish)

Instructions

1. 1.

   Grease a muffin tin with butter and dust it with breadcrumbs. Preheat the oven to 180°C fan.

2. 2.

   Clean and chop the mushrooms. Peel and dice the onion and garlic. Heat the clarified butter in a pan, sauté the onion and garlic, then add the mushrooms and fry until golden. Reduce heat, season lightly with salt and pepper, and continue cooking until the liquid evaporates. Mix the quark with finely diced mozzarella, eggs, semolina, chopped pine nuts, and a pinch of salt and pepper until smooth. If necessary, drain excess moisture from the mushrooms before folding them into the mixture. Spoon the batter into the muffin cups and bake for about 40 minutes until golden brown. Let cool in the tin for 5 minutes, then carefully remove the quiches. Serve warm or cold, garnished with basil and pine nuts.