Quiche with faisselle and peas

Ingredients

Directions

1. 1

   Wash and cut the courgette into thin slices. Cook the peas in boiling salted water for 6 minutes, adding the courgettes 2 minutes before the end of cooking. Refresh and drain the vegetables.

2. 2

   Sprinkle the worktop with a little paprika, pass the dough over it on both sides, pressing down a little to make the paprika stick. Arrange in a buttered tart tin.

3. 3

   Whisk the well-drained faisselle with the cream, eggs and half of the chopped mint. Add the wheat bran. Season with salt and pepper. Mix with the vegetables.

4. 4

   Pour this preparation over the pie crust. Bake for 30 to 35 minutes in a preheated oven at 200°C. Slide the tart onto a dish, decorate with mint leaves and serve.

5. 5

   Tip: To make it bigger and prettier, place the strips of cured ham rolled up on their own on the tart, just before serving.

6. 6

   The good salad: grated carrots, a few raisins and coconut shavings, all seasoned with olive oil and lemon juice.