Cheese Quiche

Cheese Quiche
Quantity Ingredient
3 plates Leaves dough
150 g Edam cheese
0,5 Red Paprika
0,5 Yellow Paprika
0,5 Green Paprika
15 Olives with paprika
2 Eggs
100 g Cream
0,1 l Milk
1 tsp Tomato puree

Cheese quiche can be prepared as desired with different types of cheese, which makes the recipe very suitable for recycling leftovers. The preparation is quick and easy, but it still tastes very good. Place puff pastry sheets next to each other on a work surface and defrost for approx. 10 minutes. Sprinkle the puff pastry with a little flour, place the plates on top of each other and roll them out in a circle slightly larger than a 24-mm springform pan. Rinse the springform pan with cold water, drain and line with puff pastry. Pull up a small edge at the same time. Prick the puff pastry several times with a fork. Preheat the oven to 200°. Cut Edam or other cheese residues into cubes and spread on the puff pastry. Halve red, yellow and green peppers, remove white skins and seeds and dice as shown in the picture above. Dice the olives filled with paprika and spread over the cheese together with the paprika cubes. For the icing, mix eggs with cream, milk, salt and tomato paste and pour over the topping. Bake in the preheated oven at 200° on the middle rail for approx. 30 minutes.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
513 kcal
17 g
25 g
41 g

(C)opyright by Marions Kochbuch