Puff pastry quiche

Name: Puff pastry quiche
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 collar Spring onions; 150 g cherry tomatoes; 100 g Blue cheese (e.g. Gorgonzola); 200 g Low-fat curd; 3 Eggs (size M); 7-10 Tbsp Pepper; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 collar Spring onions
150 g cherry tomatoes
100 g Blue cheese (e.g. Gorgonzola)
200 g Low-fat curd
3 Eggs (size M)
7-10 Tbsp Pepper
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)

Directions

1
Clean, wash and chop the spring onions. Tomatoes wash, dab dry and halve. Mash cheese with a fork. Mix with quark and eggs and season with pepper.
2
Place the puff pastry with baking paper in a quiche or tart dish (28 cm Ø). Prick several times with a fork. Arrange spring onions and tomatoes on top. Pour the cheese-egg mixture over it and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 35-40 minutes.
3
Makes 4 pieces.