Preparation

Wash the potatoes , boil for 20 minutes, starting from cold water ; peeled and cut into thin slices .

Clean the mushrooms : Scrape the stems , pass with a damp cloth and slice it lengthwise ; toss in pan with olive oil , chopped garlic and parsley , cook for 5 minutes. Season with salt .

Remove the garlic and let them cool . Beat the eggs with chopped parsley, Parmesan cheese , cream and yeast.

Unroll the puff pastry and with the same baking paper lined baking the tart . Prick the pastry with a fork. Formed a layer with half of the potatoes and mushrooms, season with salt and sprinkle with Parmesan cheese. Cover them with the remaining potatoes and mushrooms , salt and sprinkle again with more Parmesan cheese .

Pour the egg mixture over the potatoes ; rotated to distribute the mixture well also on the bottom and bake in a preheated oven at 200 ° C for about 20 minutes. Serve quiche warm . Bon appetit !

Source: Cucinando con Paola - Paola Di Giovanni