1 roll of puff pastry
200 g of chiodini mushrooms (or champignons)
250 g of spreadable cream
1/2 hg of speck
80 g of Parmesan cheese
breadcrumbs to taste
Procedure for the salty pie with mushrooms, speck and apples:
Remove the puff pastry from the fridge at least 10 minutes before so as not to break it and unroll it.
Cover the 20 cm cake pan with the dough you can use the baking paper that is inside the roll, also forming the edge and eliminating the leftovers.
In a saucepan, blanch the mushrooms for 5 minutes, drain and mince with a blender
In a bowl put the spreadable cream with the Parmesan and mix with the blended mushrooms.
Prick the bottom of the pastry, form a layer of speck cream and other cream.
Cut the apple into wedges and radiate them into the cake.
With the rest of the pastry you can make decorations. Sprinkle with grated bread.
Bake at 180 degrees for about 20 minutes. Serve the quiche both hot and room temperature.