Creamy potato-tomato dish and tomato mushroom quiche recipe




Creamy potato-tomato dish			Tomato mushroom quiche
	1 KG POTATOES 500 GRAM TOMATOES 2 ONIONS 4 TBSP SOUR CREAM DILL		200 GRAM PUFF PASTRY 4 TOMATOES, SLICED 100 GRAM MUSHROOMS, SLICED 3 ONIONS, CHOPPED 4 EGGS 1/2 CUP MILK 1/2 CUP CREAM 3 TBSP MUSTARD 250 GRAM CHEESE, GRATED
Boil the potatoes. Chop the onions and fry them. Chop the dill. Cut the tomatoes. Cut the potatoes in four and mix with tomatoes, dill, sour cream and fresh milled pepper and salt.		Roll out the pastry and put it in an oven dish. Fry the onions and the mushrooms. Mix the eggs with cream, milk and mustard. Put half of the cheese on top of the pastry, and the tomatoes and the onions and mushrooms on top of that. Pour the milk mixture over and put the rest of the cheese on top. Bake 40 minutes in the oven at 200 degrees.