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Mushroom Quiche

Ingredients x 4
300 gr mushrooms, thinly sliced
1 pre-made pastry shell
100 gr emmenthal cheese, coarsely grated
20 gr Parmigiano
2 eggs yolks, beated
30 gr flour30 gr butter
250 ml milk
1 garlic clove
2 tbsp extra vergin olive oil
salt, nut meg and freshly ground pepper

Let's prepare the bechamel sauce by melting the butter in a saucepan and as the it melts, add the flour and, over a low heat and using a small wooden spoon, stir to make a smooth paste. Now begin adding the milk a little at a time. Once the milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. Now turn the heat down to its lowest setting and let the sauce cook 10 minutes, whisking from time to time. Taste and season with salt, nut meg and freshly milled black pepper. Once the bechamel sauce is ready, turn the heat off and add the 2 yolks, the Emmenthal and the Parmigiano cheese. Heat wok or frying pan, add oil, and add the garlic and after 2 minutes the mushrooms. Cook for 2-3 minutes. Once ready, add the mushrooms to the bechamel sauce and pour in the pastry crust. Bake at 200°C for 25 minutes.Remove from the oven and allow to cool.

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