Ingredients
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5 sheets of phyllo pastry
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4 tbsp butter, melted
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8 oz sliced mushrooms
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4 oz crumbled blue cheese
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1 cup light sour cream
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1 egg
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2 fresh or dried figs
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1 tbsp balsamic vinegar glaze
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8 basil leaves
Steps
1
Preheat the oven to 400°F.
2
Cover phyllo pastry with damp paper towels to prevent drying. Melt the butter.
3
Grease a 4¼x13¾ -inch quiche tin. Place 2 sheets of defrosted phyllo on the bottom of tin and brush with melted butter.
4
Cover with 2 more sheets of phyllo and brush with butter. Place the last sheet in the middle and brush with butter.
5
Fold the overhanging edges loosely inside. Bake for about 10 min.
6
Slice the mushrooms.
7
Whisk together the crème fraîche, egg and blue cheese. Pour over the baked crust.
8
Place mushrooms on the cheese. Bake about 15 min., or until puffed and golden.
9
While the quiche bakes, cut the figs into thin slices.
10
Remove the quiche from the oven and let cool slightly. Sprinkle over the figs and balsamic vinegar. Garnish with basil.
