Aubergine pie with shiitake and spring onions

Name: aubergine pie with shiitake and spring onions
Cook time: 25 min
Total time: 65 min
Yield: 4
Ingredients: 4 slices buttered puff pastry freezer; 2 tablespoons olive oil; 1 eggplant in cubes; 200 g shii takes (mushrooms), in strips; 6 bunch onions cut; 2 Eggs; 125 ml creme fraiche; 2 tablespoons ground turmeric (koenjit); 2 tablespoons ground coriander (ketoembar); 100 g ricotta Italian cheese

A tasty recipe. The vegetarian side dish contains the following ingredients: buttered puff pastry (frozen), olive oil, aubergine (diced), shiitake (mushrooms), strips of bread), spring onions (cut), eggs, crème fraîche, ground turmeric (koenjit), ground coriander (ketoembar) and ricotta (Italian cheese).

Ingredients

Kitchen Stuff

quiche mold (diameter 22 cm), greased

Directions

Thaw puff pastry.
Preheat the oven to 225 ° C.
Heat oil in frying pan and gently fry eggplant for 5 minutes.
Shii-take and add spring onions and fry for 5 minutes.
Season vegetables with salt and pepper and leave to cool.
Grind egg and crème fraîche in a bowl with turmeric, coriander seeds and 1/2 tsp salt and pepper.
Cover quiche mold with puff pastry.
Place eggplant, shiitake and spring onions on puff pastry and add egg mixture.
Divide Ricotta over it.
Quiche in the middle of oven in approx.
40 min.
Golden brown and cooked through..