Summary

Ingredients

• 4 slices puff pastry, frozen, thawed
• 200 g sheep cheese
• 1 cup herbal cream cheese
• 2 egg (s)
• 1 clove garlic
• 2 tomato (s)
• 1 bell pepper (s), yellow
• thyme
• oregano
• salt and pepper
• 10 olives, black, without stone
• 2 tablespoon olive oil

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Instructions

1. Place the puff pastry sheets slightly overlapping in a sufficiently large casserole dish with a rim and press down. Preheat the oven to 200 degrees circulating air.
2. Crumble the sheep cheese and place in a bowl, add the cream cheese, eggs, garlic, oregano, salt and pepper and stir everything together. Spread this mixture on the puff pastry. Cut the tomatoes into slices, the bell pepper into strips and spread both over the cheese mixture. Sprinkle with thyme leaves and drizzle with olive oil.
3. Bake for 20 minutes. Then cut the olives into slices in the meantime, place them on the quiche and bake the quiche for another 15 minutes.
4. A delicious summer dish with a green salad.