For the mushroom quiche, sauté the finely chopped onion until translucent, add the cleaned mushrooms and roast over high heat. Season with salt and pepper.
If too much liquid comes out, empty it away. Put the puff pastry in a quiche dish, spread the mushrooms on it, pour a mixture of Qimiq, cream, crème fraîche, 4 eggs, salt, pepper, herbs and bake at 180 °C for about 30-40 minutes.
The glaze should be firm, then it is ready.
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