for 8 pieces

Base

150 g	breadcrumbs
1 tbsp	rosemary needles, finely chopped
1	garlic clove, pressed
½ tsp	salt
¾ dl	olive oil
1 ½ dl	water

Topping

	oil for frying
300 g	king oyster mushrooms, thinly sliced
150 g	fresh morels washed thoroughly, halved
300 g	mushrooms, thinly sliced
1 tbsp	rosemary, finely chopped
3	spring onions incl. green parts, cut into thin rings
4	eggs
1 dl	milk
200 g	plain cottage cheese
1 ½ tsp	salt
a little	pepper

How it's done

Base

Mix the breadcrumbs, rosemary, garlic and salt in a bowl. Pour in the oil and water, mix, spread over the base of the prepared tin, press down firmly with the back of a spoon.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven.

Topping

Heat the oil in a pan. Fry the mushrooms in batches along with the rosemary for approx. 5 mins. per batch, place in a bowl. Reduce the heat, sauté the spring onions in the same pan for approx. 5 mins., add to the mushrooms, allow to cool slightly. Combine the eggs, milk and cottage cheese, season, add to the mushrooms, mix. Spread the mixture over the base of the quiche.

Finish cooking

Approx. 40 mins. in the centre of the oven.

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