CHAMPIGNONS, DRIED TOMATOES AND GOAT CHEESE QUICHE

After a long time I'm back in business again. I'm certainly not in a great cooking mood yet, but I'll try and make an effort, because I care for this little virtual space of my own and I don't want to let anybody down.

So here it is. A simple idea for one of those days...

1 sheet of puff pastry

4 eggs

10 champignons, washed, drained and sliced

80 g of fresh goat cheese

5 dried Pachino tomatoes, chopped

4 tablespoons of extravirgin olive oil

4 chopped basil leaves  

60 g of grated parmesan cheese

salt and black pepper

Cook the mushrooms in a large pan with the olive oil and little salt until nice and soft.

Let cool for a while, then add the eggs and beat together. Add in the dried tomatoes, the crumbled goat cheese, the basil leaves, the grated parmesan cheese, black pepper and, if necessary, another sprinkle of salt.

Mix well. 

Place the puff pastry sheet into a round baking tin and pour the mixture in. Cook in a preheated oven at 180 degrees for about half an hour. Serve at room temperature with a simple salad.