Heat the oven to 200 degrees

Clean the mushrooms, cut them into strips and fry them in a pan with 2 tbsp butter from the 75 g.

Once the mushrooms have browned, add the thyme, onion and cabbage, and continue to heat for a few minutes.

Brush a pie dish with melted butter and then line with the filo layers.

Place them in the dish individually and slightly staggered to form a kind of star shape.

Place the mushroom-cabbage mix in the bottom of the quiche.

Whisk the eggs together with the cream and salt, add a dash of freshly ground pepper.

Fold in the salad cheese cubes, and pour the mixture over the vegetable filling.

Gently use a fork to lift and turn the filling to ensure that it blends thoroughly with the egg mixture.

Bake the quiche for 20–25 minutes until the egg mixture is firm.

Leave the quiche to cool before serving hot, cold or at room temperature.