Summary

Ingredients

• 2 packs vegetables (pan), frozen, 300 g each
• 250 g sour cream or crème fraiche
• 3 egg (s)
• Paprika powder, noble sweet
• Salt and pepper, white
• 1 packet puff pastry, approx. 230 g, from the refrigerated shelf
• 150 g cheese (brie)
• Herbs, for garnish
• herb butter

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Instructions

1. Put the vegetables in a pan without defrosting (I add a little herb butter) and fry them for about 5 minutes, turning, leave to cool a little.
2. Whisk the sour cream and eggs. Season with salt, pepper and paprika.
3. Unroll the dough. Place in a tart or baking dish with the baking paper. Cut off the paper all around. Prick the pastry base several times with a fork. Spread the vegetables on top.
4. Pour the sour cream and egg over the top evenly.
5. Bake the quiche in the preheated oven (electric stove 200 degrees, convection 175 degrees, gas level 3) for about 25 minutes.
6. Cut the brie into thin slices and place them in a star shape on the quiche. Bake for another 10 minutes at the same temperature. Garnish with fresh herbs if necessary.