Clean and cut the mushrooms into slices (not too tiny). Heat the oil in a pan and add garlic and sliced mushrooms, and salt and cook until is all soft.
Meanwhile, whisk the eggs, creme fraiche, milk, aromatic herbs mix and Pecorino Toscano DOP into a bowl until everything is combined.
Roll out the shortcrust pastry in a pie dish and fill it. Put first the mushrooms, Prosciutto Toscano DOP (previously cut in strips) and chopped fontina. At the end, pour the mixture, did it before, into the pastry dish.
Bake at 170° until done, 25-30 minutes


1 shortcrust pastry rolled sheet
350 g mushrooms
60 g Prosciutto Toscano DOP
100 ml creme fraiche
100 ml whole milk
100 g fontina
40 g Pecorino Toscano DOP
Two eggs
1 Tbsp aromatic herbs mix
1 clove of garlic
Salt, pepper, olive oil