Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 puff pastry - base, finisher
- 200 g sheep cheese
- 4 tablespoon pesto, wild garlic (best homemade)
- 2 teaspoons lemon
- 2 tablespoon olive oil
- 4 tomato (s), (vine tomatoes)
- 200 g cheese, rated Emmentaler
For the cast:
- 3 egg (s)
- 150 ml cream
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Place the puff pastry base in a quiche pan.
- Prepare a paste from the sheep`s cheese, pesto, lemon juice and olive oil. Spread about 4 tablespoons of this mixture on the bottom (leftovers can also be spread on fresh bread the next day). Cover with the sliced tomatoes and sprinkle with the cheese.
- Season the icing of eggs and cream with the spices and pour over it. Bake at 200 ° for about 30 minutes.
- There are plenty of recipes for the wild garlic paste here at the CK. I make it the classic way from a lot of wild garlic, a little pine nuts, salt and enough olive oil to make a smooth paste. The quiche is a small, light supper.
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