ZUTATEN (2 PERSONEN)
450 g Blätterteig, laktosefrei
300 g Kochschinken, laktosefrei
300 g Gouda
250 ml Reissahne
6 Eier
1 große Dose Champignons
Paprikapulver
Salz
Pfeffer
Blätterteig 15 Minuten im vorgeheizten Backofen bei 200 °C backen, dann zerkleinern und auf einem mit Backpapier ausgelegten Backblech auslegen.
Schinken und Käse in Würfel schneiden, Champignons halbieren.
Eier und Sahne mit Gewürzen verquirlen.
Champignons, Käse und Schinken unterheben und auf dem Blätterteig verteilen.
Im vorgeheizten Backofen 30 Minuten bei 190 °C backen.
Bildnachweis: © YuliiaHolovchenko/shutterstock.com
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