Sweet pepper salami quiche

Name: Sweet pepper salami quiche
Cook time: 1 h
Total time: 1 h 35 min
Yield: 12
Ingredients: 1 pck. (270 g each) fresh puff pastry (approx. 42 x 24 cm; refrigerated shelf); 450 g red pointed paprika; 400 g Fresh goat cheese; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Basil; 7-10 Tbsp Grease; 75 g spicy Hungarian salami (in thin slices); 3-4 Tbsp liquid honey; 7-10 Tbsp Chili Flakes

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
95 mins

Ingredients

Servings: 12

1 pck. (270 g each) fresh puff pastry (approx. 42 x 24 cm; refrigerated shelf)
450 g red pointed paprika
400 g Fresh goat cheese
3 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Basil
7-10 Tbsp Grease
75 g spicy Hungarian salami (in thin slices)
3-4 Tbsp liquid honey
7-10 Tbsp Chili Flakes

Directions

1
Let the puff pastry rest at room temperature for about 10 minutes. Remove stalks, partitions and seeds from the peppers. Wash the peppers and cut them into thin rings. Mix goat cheese and eggs, season with a little salt and pepper. Wash the basil, shake dry and pluck the leaves.
2
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Grease a tart mould (26 cm Ø). Roll out the puff pastry and line the tin with it, pressing down the edges. Cut off the protruding edge and line the part of the mould that is not covered with dough. Prick the base several times with a fork.
3
Spread the salami evenly on the dough and then add basil and icing. Cover with pepper rings and sprinkle with 2 tablespoons of honey. Bake in a hot oven on the lowest shelf for 30-35 minutes.
4
Remove the tart from the oven and sprinkle with chilli flakes. Let it rest for 10-15 minutes. Then sprinkle with 1-2 tablespoons of honey and serve.