- Serves: 4
- Preparation: 20 minutes
- Cooks In: 45 minutes
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Ingredients
Method
Pre-heat the oven to 180C.
Place a heavy base fry pan on medium heat with a drizzle of olive oil. Add the mushrooms, and sauté while stirring until they soften and become golden in colour. Remove from the frypan and set aside.
Add the leek, garlic and thyme to the dry pan with a drizzle of olive oil. Sauté until they soften then add the baby spinach until just wilted. remove from the heat.
Combine in a large bowl the eggs and whisk until lightly fluffy. Add the sour cream, milk, parmesan cheese, tarragon and a pinch of salt and pepper. Whisk together.
Add the sautéed mushrooms and leek mixture, and stir through.
Line 4 large ramekins or 6 small with puff pastry.
Divide the egg mixture between the ramekins, and add the marinated goat's cheese over the top.
Place in the oven to bake for 45 minutes or until the pastry is golden and the pie centre has puffed up. If using smaller ramekins reduce the bake time to suit.
Serve hot from the oven.
Ingredients
Directions
Pre-heat the oven to 180C.
Place a heavy base fry pan on medium heat with a drizzle of olive oil. Add the mushrooms, and sauté while stirring until they soften and become golden in colour. Remove from the frypan and set aside.
Add the leek, garlic and thyme to the dry pan with a drizzle of olive oil. Sauté until they soften then add the baby spinach until just wilted. remove from the heat.
Combine in a large bowl the eggs and whisk until lightly fluffy. Add the sour cream, milk, parmesan cheese, tarragon and a pinch of salt and pepper. Whisk together.
Add the sautéed mushrooms and leek mixture, and stir through.
Line 4 large ramekins or 6 small with puff pastry.
Divide the egg mixture between the ramekins, and add the marinated goat's cheese over the top.
Place in the oven to bake for 45 minutes or until the pastry is golden and the pie centre has puffed up. If using smaller ramekins reduce the bake time to suit.
Serve hot from the oven.
