Ingredients :
For 12 quiches or for 1 muffin pan Butter for greasing
Bread crumbs
2-3 tbsp clarified butter 1 onion, finely chopped
1 garlic clove, finely chopped 225 g /1/2 lb
white mushrooms, chopped
100 g /1/4 Ib oyster mushrooms, chopped
200 g /1/2 cup cep mushrooms, chopped
350 g / 13/4 cups quark
200 g / 7 oz mozzarella cheese, finely chopped
4 eggs
3-4 tbsp cream of wheat (semolina) or fine oatmeal
50 g /1/2 cup chopped pine nuts Salt and freshly
ground pepper
Garnish :
Fresh basil, chopped into strips 2-3 tbsp pine nuts
Method : Prep and cook time: 1 hour
1
Preheat the oven to 200C (400F, Gas
/ Mark 6).
2
Grease a muffin pan with butter and
scatter with bread crumbs.
3
Heat the clarified butter in a pan
and sweat the onions and garlic until translucent.
4
Turn up the heat, add the mushrooms
and fry for a few minutes.
5
Turn the heat back down, season
lightly with salt and pepper and continue frying until all the liquid has
evaporated.
6
Beat together the quark, mozzarella,
eggs, cream of wheat and pine nuts until smooth and season with salt and
pepper.
7
Drain the mushrooms if necessary and
add to the quark mixture.
8
Spoon the mixture into the muffin
pan and bake in the preheated oven for about 20 minutes until golden brown.
9
Remove from the oven, let cool for 5
minutes then remove carefully from the muffin pan.
10
Serve warm or cold, garnished with
basil and pine nuts.