Ingredients

280 g Podravka coarse flour

pinch of salt

1 tablespoon Dolcela baking powder

140 g butter

100 g cream cheese

Filling:

2 tablespoons oil

60 g onion

300 g mushrooms

1 clove garlic

60 g Podravka dried tomatoes (in oil)

3 eggs

300 ml cooking cream

100 g creamy cheese (like ricotta)

50 g grated parmesan

1 tablespoon Podravka smooth flour

2 tablespoons Vegeta Natur

Vegeta Maestro black pepper

Vegeta Maestro nutmeg

1 teaspoon Vegeta Maestro chives

1 tablespoon chopped fresh parsley

2 Podravka Kranj sausages

We used

Vegeta Natur

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons 90 min

• 1 Mix flour with salt, baking powder and add sliced cold butter. Use an electric mixer to combine ingredients into a grainy mixture. Once combined, add cream cheese and 1 tbsp water, and knead into a smooth dough.
• 2 Wrap in plastic wrap and chill in the fridge for 30 minutes. Roll out the dough onto a floured surface, cut into circles and place into a greased 12 cm pie dish to overlap the edge.
• 3 Fry finely chopped onions until golden in hot oil. Slice mushrooms, briefly fry and add chopped garlic and chopped dried tomatoes. Remove from heat and let cool.
• 4 Mix together eggs and cream in a bowl. Add cream cheese, parmesan, flour, Vegeta Natur, ground pepper, some ground nutmeg, chives and parsley. Add prepared mushrooms, mix well and spread mixture over dough.
• 5 Slice sausages and place over filling.
• 6 Bake the quiche at 170°C for about 1 hour, until the surface is golden, and the crust is crispy.