Quiche with wild mushrooms and Gorgonzola

Preparation

Brush the mushrooms clean and cut them into smaller pieces.

Finely chop the onion.

Line the baking tin with the puff pastry and prick a few holes in the bottom with a fork.

Heat a tablespoon of olive oil in a medium-sized pan and sauté the chopped onion for about 2 minutes. Press the garlic and cook it with the onion for another minute. Then add the mushrooms and cook for 5 minutes.

In a large bowl, beat the eggs, add the cream, and season with salt and pepper.

Spread the mushrooms and onion over the pastry.

Then pour the egg mixture over the puff pastry.

Crumble the feta over the top. The baking tin can now go into the SnackTastic® for 45 minutes at 150°.

Enjoy!