Make pastry, and press or roll it into a quiche dish.
Cover the base with 150g (that’s two big handfuls) of grated cheese — emmenthal, cheddar, mozzarella — any cooking cheese.
Pre-heat oven to 180.
Saute a pound of mushrooms with garlic and butter. The mushrooms can be a mix of any kinds of mushrooms you like. Put them on top of the cheese on the pastry.
Take 100g of sour cream — half a carton — and 2 eggs, and beat them together with a whisk until well mixed.
Pour the cream/egg mix over the mushrooms, as evenly as possible.
Bake for 40 minutes, until puffed up and browned on top.
Good hot or cold.