Quiche Forestière aux Champignons

Steps

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1. 1
   Slice the mushrooms thinly and set aside. Finely chop the onion and garlic.
   ▶ ≈0:46
2. 2
   Heat olive oil in a pan and sauté the onion and garlic until slightly translucent. Add the mushrooms and cook until they soften and reduce in volume.
   ▶ ≈1:02
3. 3
   Chop fresh parsley and stir it into the mushrooms. Continue cooking for about 10 minutes until the mushrooms are tender.
   ▶ ≈1:14
4. 4
   Stir in the smoked bacon lardons (or crushed walnuts for a vegetarian option).
   ▶ ≈1:41
5. 5
   Prepare the custard: whisk together the eggs with the cream, salt, nutmeg and black pepper.
   ▶ ≈1:26
6. 6
   Line a baking dish with puff pastry, pressing it gently along the sides. Fold the edges up to reinforce them. Prick the bottom with a fork to prevent air pockets during baking.
   ▶ ≈2:05
7. 7
   Sprinkle a layer of mozzarella cheese on the pastry base, then distribute the mushroom and bacon mixture evenly.
   ▶ ≈2:40
8. 8
   Top with another layer of mozzarella cheese, then carefully pour the egg and cream custard over the filling.
   ▶ ≈2:55
9. 9
   Bake in a preheated 180°C (356°F) oven for 35–40 minutes until the pastry is golden and the filling is set. Let cool briefly before slicing and serving.
   ▶ ≈3:08