|
Shortcrust pastry.
|
|
300 gr. of boletus, or if you prefer, another seasonal mushroom.
|
|
3 eggs and cream
|
|
GoodJamón label ham from theGoodjamon.com
|
| Virgin olive oil. |
| Salt and pepper. |
|
Clean the mushrooms well and cut them into slices. Put a little olive oil in a frying pan and sauté them for a few minutes. Set aside.
|
|
Spread the shortcrust pastry on a round mould. Take a fork and prick the bottom of the pastry, making small holes. Fill with the reserved mushrooms.
|
|
In a bowl, beat the eggs, add the cream, salt and pepper to taste. Mix everything together. Pour the mixture into the mould.
|
|
Place in the oven at 200ºC and bake for 30 minutes or until the surface is golden brown and the pastry is cooked. Leave to cool.
|
|
Use round moulds to remove portions of the quiche and place each portion on a plate. Place a few slices of GoodJamón on top of each portion.
|
|
Serve it with a few pieces of tomato with a drizzle of olive oil, which will add freshness to the dish.
|
