Quiche with mushrooms

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Tasty autumn recipe; well-filled quiche with mushrooms, mushrooms and Swiss Gruyere cheese



Preheat the oven to 180 degrees. Let the dough sheets thaw. Meanwhile, heat the oil in a pan and fry the mushrooms for 5 minutes over medium heat. Add the mushrooms in coarse pieces and fry for a few more minutes until they have shrunk and most of the moisture has disappeared.
Chop the spring onion into rings and fry for another minute with the mushrooms and mushrooms. Season with thyme and a pinch of salt and pepper. Grease the quiche mold with butter. Line the mold with the sheets of dough and secure the seams together.
Poke some holes in the dough with a fork and sprinkle with breadcrumbs. Beat the eggs, cream and Gruyere cheese together in a bowl. Add the mushroom mixture. Pour the mixture over the bottom of the quiche tin and spread evenly. Place the quiche in the oven for about 35 minutes. The quiche is done when the filling has set and remains firm. Serve with a handful of arugula in the middle.
Quiche with mushrooms

Source: Leukerecepten by leukerecepten-nl.
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