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Wild Mushroom Quiche




Source of Recipe


Internet


List of Ingredients




half of 1 frozen fresh puff pastry
4 ounces bacon, sliced into cubes
4 ounces porcini mushrooms
4 ounces shiitake mushrooms
4 ounces girolles or chanterelles
4 ounces pied bleu mushrooms
2 large ceps
7 ounces small white mushrooms
2 cloves garlic, chopped
1 bunch curly parsley, chopped
5 eggs
8 ounces double cream
3 ounces low fat milk
5 ounces freshly grated percorino
grated lemon peel to taste
freshly ground pepper

Line a quiche pan or tin with the pastry. Fry the bacon and garlic and add the sliced mushrooms, pepper and lemon peel. Leave to cool. Mix the eggs, cream, milk and chopped parsley. Add the cooled mushroom mix and 4 ounces of pecorino cheese. Pour into the pastry lined tin and sprinkle with the rest of the cheese. Bake for 40 minutes in a preheated oven at 400F. Serves 4.


Recipe