Mushroom chestnut quiche

Endive quiche

• 300 GRAM PUFF PASTRY
• 250 GRAM MUSHROOMS, sliced
• 100 GRAM HAM, cubed
• 1 CUP CREAM
• 4 EGGS
• 300 GRAM CHESTNUTS, peeled
• 1 ONION, chopped
• HANDFUL ROSEMARY, cut

• 300 GRAM PUFF PASTRY
• 300 GRAM ENDIVES, sliced
• 3 POTATOES, peeled and cooked 10 minutes
• 100 GRAM BACON, in slices
• 3/4 CUP CREAM
• 3 EGGS

Roll out the puff pastry and line a greased pie mould with it. Stir fry the onions five minutes; add the mushrooms and stir fry 5 minutes more; add the ham, the cream, the eggs, the chestnuts and pepper and salt to taste. Put this mixture on the pastry. Sprinkle with rosemary leaves. Bake the pie 30 minutes at 180 degrees Celsius.

Fond of chestnuts? Try also chestnut chocolate pies, Brussels sprouts with chestnuts and chestnut soup.

Roll out the puff pastry and line a greased pie mould with it. Slice the potatoes thinly and put half of the potatoes on the bottom of the pie. Follow with half of the endives and half of the bacon. Repeat the process. Beat the eggs and cream and pepper and salt to taste together and pour this over the endives, bacon and potatoes. Bake the quiche in the oven at 180 degrees Celsius for 30 minutes.