Summary

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

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Instructions

1. Place the puff pastry base in a quiche pan.
2. 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.
3. Season the icing of eggs and cream with the spices and pour over it. Bake at 200 ° for about 30 minutes.
4. 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.