Recipe: Mushroom quiche with pennyroyal
Savory pies and pizza with herbs
January 27, 2011
 I planted pennyroyal (Mentha pulegium) during fall, mostly because I didn't want to wait to try it. It sprouted and within a few months I started to harvest its tiny leaves with a delicate and wild aroma.
Like other mint varieties, pennyroyal can be harvested even during the winter, and gives a touch of summer freshness to your dishes.
Mushroom quiche with pennyroyal
Ingredients
250g puff pastry
400g mushrooms
1 clove garlic
1 potato
1 egg
125ml milk
50g flour
3 tbsp pennyroyal leaves
 Directions
Boil the potato, peel and dice it.
In the meantime, clean the mushrooms, slice them and fry them in olive oil with minced garlic.
Beat the eggs with milk, flour and chopped pennyroyal.
Put the puff pastry on a greased baking sheet, arrange the potato cubes, the mushrooms and pour in the egg mixture.
Bake in preheated 180° C (356 F) oven 25 minutes.
 One year ago:
Quick ginger chutney
 This goes to Astrid from Paulchens FoodBlog who's hosting Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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