Cauliflower mushroom quiche with Bettine pearls

Preheat the oven to 180 degrees (hot air) or 200 degrees (top and bottom heat). Let the dough thaw.

Add a small amount of olive oil to a frying pan and fry the cauliflower, onion and mushrooms on low heat for a few minutes. Add thyme, salt and pepper to taste. Remove from the heat and set these vegetables aside.

Grease the quiche molds and cover with the puff pastry. Cut off any excess dough. Beat the eggs with the whipped cream.

Fill the tins with the fried vegetables and pour the egg cream mixture into the tins as well.

Sprinkle with the Bettine goat cheese pearls and bake the quiches in the oven for 25 to 30 minutes until golden brown and cooked through. Serve hot.