Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf
• 1 bell pepper (s)
• 1 eggplant (s)
• 1 small zucchini
• 250 ml cream
• 125 g mozzarella, rated
• 50 g cream cheese
• 3 egg (s)
• salt and pepper
• Paprika powder
• basil
• Oil for frying

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Instructions

1. Cut the aubergine into slices, season with salt and let stand for 20 minutes. Meanwhile, roughly dice the remaining vegetables.
2. Rinse the aubergine slices with water, squeeze out a little, also dice and fry with the remaining vegetables.
3. Line the pan with the puff pastry.
4. Mix the cream, cream cheese and eggs in a bowl and season with salt, pepper, basil and a little paprika. Add the vegetables and cheese, mix well and spread over the puff pastry.
5. Bake the quiche for 30 minutes at 180 ° C (200 ° C top / bottom heat).