Mushroom pie with blue cheese

Name: mushroom pie with blue cheese
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 250 gram Chestnut mushroom; 1 toe garlic; 2 tablespoon oregano; 1 role fresh puff pastry; 4 egg; 150 gram Greek yoghurt; 100 gram Roquefort

Ingredients

2 tablespoon olive oil
250 gram Chestnut mushroom
1 toe garlic
2 tablespoon oregano

1 role fresh puff pastry
4 egg
150 gram Greek yoghurt
100 gram Roquefort

Directions

Cut the chestnut mushrooms into slices.
Finely chop the garlic.
Finely chop the oregano.
Cut the roquefort into pieces.
Preheat the oven to 200 ° C.
Heat the olive oil in a frying pan and fry the mushrooms on a high heat, shoving brown.
Put garlic, oregano, some salt and pepper through and fry briefly.
Allow to cool slightly.
Line the cake pan with the puff pastry, press it firmly on the edge.
Let the puff pastry stick out clutterily over the edge.
Whisk in a bowl the eggs with yogurt and pepper and stir in the mushrooms.
Divide this mixture into the cake base and place the pieces of cheese on top.
Slide the mold into a ridge in the middle of the oven and bake until golden brown and done in twenty-five to thirty minutes.