This variation on a traditional quiche is different in that the crust is folded over before baking. It changes the texture, but also make it more firm and easier to transport...on a spring picnic, for example!
1 pie crust (pâte feuilletée)
1 1/2 cup milk
1 cup frozen mushrooms, thawed
1/2 cup fresh goat cheese, crumbled OR fromage en faiselle OR full fat cottage cheese
2 chipolatas (or other sausage) sliced thinly
salt and pepper
Roll the crust out larger than you pie pan and place it in carefully. Sprinkle the mushrooms and sausage evenly on the bottom of the crust.
Beat the eggs, then stir in milk, cheese, salt and pepper. Pour into the pie pan over the sausage and mushrooms. Gently fold the pie crust dough in over the eggs mixture.
Bake in preheated oven at 350° for 30-20 minutes or until firm and golden.