Forest quiche Recipe

Cover the bottom of a 24cm pie dish with baking paper, roll out 300g puff pastry, put in the pie dish and use a fork to make small holes

Mince 2 cloves of garlic and 1 shallot, brown them in 2 tbsp butter over low heat, 

Then add 300g mixed forest mushrooms, roughly hacked .

Cook the whole over high heat without covering. To avoid a soggy quiche make sure no liquid is left 

During this time, preheat your oven to 200°C. Beat 2 eggs in a bowl. Then add 100 ml liquid cream and 20g grated Gruyere. Season with salt and pepper.

Cover the puff pastry bottom with 1 tbsp Dyon mustard, then sprinkle with 60g grated Gruyere. Mustard and cheese will keep the pastry dry, so no need for double baking. 

Now spoon your pan-fried forest mix in

Finally pour the egg mix over the mushrooms and sprinkle with more grated cheese.

Bake in the hot oven for 30-40 minutes.

Serve this forest quiche with a green salad or an endive salad. 

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Forest quiche Recipe