Ingredienti: 1 rotolo puff pastry from 230gr - 400gr potatoes - 300g mushrooms - 2 eggs - 200ml fresh cream - olive oil - parsley - 2 cloves garlic - parmesan cheese - salt and pepper.
This recipe is my own invention ...
Boil the peeled potatoes in salted water and drain when they are well cooked.
mash to a purée reduce them and put them in a bowl. In a pan
put a little oil and fry the chopped garlic.
then add the mushrooms and let flavor few minutes later, shortly before turning off the flame, sprinkle with plenty of chopped parsley.
to potatoes in bowl add the eggs, a good handful of parmesan, cream and a good grinding of pepper.
Adjust salt.
Mix well together with your hands.
With the pastry lined a 30-32cm dish and prick the bottom with a fork.
Pour into pastry shell stuffed with potatoes and even the well with a spoon.
Place the mushrooms on the surface evenly and fold the edges of the dough inward.
Bake at 200 degrees for 25-30 minutes.
When the pastry is golden, turn off leaving the oven on only the grill and pass the quiche for a few minutes.
When the filling is too brown, turn and bake.
Let harden a bit 'and serve
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