200 g all purpose flour
100 g butter or margarine
100 g gouda cheese
100 g mushrooms
50 g chopped pancetta
Pepper, grated herbs if desired
35 g grated Parmesan
200 g cooking cream
30 g pine nuts Eurocompany
Add salt, egg and butter to the flour and knead the pastry. Put it in the fridge.
Chop the bacon and mushrooms and grind some cheese.
Spread the pastry over the greased and floured baking pan so that edges are higher.
Place the filling over the pastry and pour over the stuffed eggs with cream and grated parmesan, sprinkle with pine nuts.
Bake for 30 minutes at 200 oC.