Paprika quiche with Cabanossi

Name: Paprika quiche with Cabanossi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Roll (270 g) of fresh puff pastry (refrigerator shelf;; 7-10 Tbsp from Aunt Fanny); 150 g Schmand; 3 Peppers (e.g. green, yellow and red); 2-3 Spring onions; 100 g Cabanossi; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried. Oregano; 75 grated Emmental

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Roll (270 g) of fresh puff pastry (refrigerator shelf;
7-10 Tbsp from Aunt Fanny)
150 g Schmand
3 Peppers (e.g. green, yellow and red)
2-3 Spring onions
100 g Cabanossi
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried. Oregano
75 grated Emmental

Directions

1
Preheat oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4). Roll out the dough on the baking paper. Place in a square tart tin (21 x 28 cm) or on a tray. Fold down the edges and press down
2
Spread half the sour cream on the dough base. Clean and wash the bell peppers and spring onions and cut them into strips or pieces.
3
Spread everything out on the cake. Season with salt, pepper and oregano. Spread the rest of the sour cream as a blob
4
Sprinkle with grated cheese. Bake the tart in a hot oven on the lowest shelf (gas: see oven manufacturer) for approx. 20 minutes