50 ml milk
Pepper and salt
2 sheets of puff pastry for savory pie, thawed
1 tbsp olive oil
butter for greasing
1 clove garlic, finely chopped
100 gr mushrooms
50 g feta
1/2 ball mozzarella
3 slices of Parma ham
few leaves of fresh basil
2 tbsp pine nuts
Handful of fresh spinach
Small quiche form or spring form of about 16 cm
Heat the oven to 200 degrees. Chop the garlic finely, the zucchini into cubes and the mushrooms into slices. Heat the olive oil in a pan and fry the garlic for a minute. Add the zucchini, mushrooms and spinach and cook for 5 minutes until most of the moisture is gone. Turn off the heat and add the pine nuts, Parma ham and basil to the vegetables and stir briefly. Season with some salt and pepper.
Grease the quiche tin with some butter and line it with puff pastry. Poke a few holes in the bottom. Beat the eggs with the milk and grated cheese. Cut the feta and mozzarella into pieces and add to the egg mixture. Season with salt and pepper. Scoop the vegetables from the pan into the quiche tin and pour the egg-cheese mixture over it.
Put in the oven for about 20 minutes and you have a delicious quiche. You can of course also use other leftovers such as bell pepper, onion, bacon, minced meat, peas etc and use this recipe as a base.
Source: Leukerecepten by leukerecepten-nl.
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