Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf
• 1 cup goat cream cheese
• 10 tomato (s), dried
• 200 g ham, cooked
• 200 g rocket
• 2 cloves garlic)
• 200 ml cream
• 3 egg (s)
• salt and pepper
• 150 g mozzarella
• Cayenne pepper

Print Recipe Pin Recipe

Instructions

1. Place the puff pastry base with the baking paper in a quiche pan. Brush the bottom with fresh goat cheese. Dice the sun-dried tomatoes and spread evenly over the goat cheese. Dice the boiled ham and place on top as well. Clean the rocket, remove the stems, coarsely chop the leaves and place on the puff pastry base. Dice the garlic and sprinkle on top.
2. Whisk the cream with the eggs, salt, pepper and cayenne pepper, pour over the topping. Sprinkle with grated or diced mozzarella. Bake preheated to 200 ° for 35 minutes (45 minutes without preheating).