This is such a lovely recipe. It fits autumn, winter and special holidays, but it could easily be eaten any time of the year.
The different kinds of ingredients – gorgonzola, figs, crema di balsamico – cause a big, harmonious explosion of flavours in your mouth! Easy to prepare, so an ideal side dish, main dish or even just as comfort food on a chilly day.
Ingredients for 4 persons
- 5 sheets of filo pastry
- 50 gr butter
- 100 gr mushrooms
- 200 gr crème fraîche
- 100 gr gorgonzola piccante or Roquefort
- 1 egg
- 1 fresh fig
- 2 tbs crema di Balsamico
- 8 basil leaves
Preheat the oven at 200 degrees. Melt the butter in a casserole. Grease the quiche form. Spread two sheets of filo pastry on the bottom of the form and grease with melted butter. Add another two sheets of filo pastry and again grease with butter. Add the last sheet in the middle, to make sure it’s closed up. Smear the last bit of butter on top. Bake the bottom approximately 10 minutes in the middle of the oven.
Clean the mushrooms, cut the small ones in halves and the bigger ones in three parts.
Mix crème fraîche with the gorgonzola – or roquefort – and egg into a smooth mixture. Pour this over the quiche bottom. Add the mushrooms on top, with the cutting edge turned up. Bake for approximately 15 minutes in the middle of the oven.
Cut the fig in 8 parts.
Take the quiche out of the oven and let it cool down for a bit. Divide the fig parts over the quiche and pour the Crema di Balsamico in a nice pattern over the pie.
Garnish with basil.
[styled_list][list_item]490 kcal[/list_item][list_item]12 gr protein[/list_item][list_item]37 gr fat[/list_item][list_item]26 gr carbohydrates[/list_item][/styled_list]