Wild mushroom quiche

serves 6 – 8

  • 1 sheet (400 g) flaky pastry
  • 1 onion, cut into fine wedges
  • 250 ml cheddar, grated
  • salt and freshly ground black pepper to taste
  • 8 whole wild mushrooms (or use large brown mushrooms)
  • 6 eggs
  • 500 ml cream

Preheat oven to 180 °C. Push flaky pastry into a greased loose-bottomed quiche pan. Arrange onion wedges in pan and sprinkle cheese on top. Season with salt and black pepper. Cut mushrooms into thin slices and arrange in a fan shape on onions and cheese. Beat eggs well and add cream. Season with salt and black pepper. Pour over quiche and bake for about 30 minutes.