Mushroom-leek pie

Name: Mushroom-leek pie
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 6 slice dough for savory pie freezer; 1 toe garlic; 2 el traditional olive oil; 400 g mushroom melange container of 200 g; 300 g sliced leek coolers; 75 g unroasted hazelnuts; 3 medium sized egg; 150 ml semi skimmed milk; 150 g Dutch goat's cheese broken

Hearty cake with mushrooms, garlic, leek, hazelnuts and Dutch goat's cheese.

Ingredients

Kitchen Stuff

1 low cake shape (diameter approx. 30 cm)

Directions

Preheat the oven to 200 ° C.
Spread the dough on the work surface and allow to defrost. Line the cake mold with the dough.
Finely chop the garlic and cut the mushrooms in large pieces. Heat the oil in a wok or large frying pan and fry the garlic for 30 seconds. Add the mushrooms and fry over high heat for 3 minutes. Add the leeks and cook for 3 minutes.
Season with pepper and salt.
Spoon the mixture into a pie dish. Sprinkle the hazelnuts over it.
Beat the eggs with milk in a bowl. Grate the goat's cheese. Stir the cheese with a pinch of pepper through the egg mixture. Pour the mixture into the tart mold. Bake the cake in the middle of the oven for about 35 minutes. Tasty with a green salad.