Quiche with gorgonzola and fig

Name: quiche with gorgonzola and fig
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 5 sheet frozen filo pastry business suit; 50 g unsalted butter or margarine; 250 g Chestnut mushroom; 200 g creme fraiche; 100 g gorgonzola 48; 1 medium sized egg; 1 fresh fig; 2 el cremaceto classico, 55% balsam sauce, bottle of 250 ml; 8 leaf fresh basil

Vegetarian quiche of filo pastry with gorgonzola, fig and balsamic vinegar

Ingredients

Kitchen Stuff

1 elongated quiche shape with loose bottom (12 x 35 cm)

Directions

Preheat the oven to 200 ° C.
Let the filo pastry thaw and cover with a damp tea towel to prevent dehydration. Melt the butter in a saucepan.
Grease the quiche form. Divide 2 sheets of filo pastry over the bottom of the mold and brush with melted butter.
Place 2 sheets of filo pastry and brush with butter. Put the last sheet in the middle and also brush with butter.
Fold the overhanging edges loosely inwards. Bake the bottom for about 10 minutes in the middle of the oven.
Clean the chestnut mushrooms and halve the small mushrooms. Cut the bigger one in three.
Mix the crème fraîche with the gorgonzola and the egg into an even mixture. Divide it over the quiche floor.
Place the mushrooms here, side by side and with the cutting edge facing up. Bake for about 15 minutes in the middle of the oven.
Meanwhile, cut the fig into 8 parts.
Take the cake out of the oven and let it cool slightly. Divide the fig over it and pour the cremaceto in dashes. Garnish with the basil. Yummy! .