Vegetable quiche

Name: Vegetable quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 discs (à 75 g) frozen; 7-10 Tbsp Puff pastry; 1 red, green and yellow; 7-10 Tbsp Sweet pepper; 1 medium zucchini; some stem(s) Thyme, marjoram, basil and rosemary; 6 Eggs; 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Sheep's cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 discs (à 75 g) frozen
7-10 Tbsp Puff pastry
1 red, green and yellow
7-10 Tbsp Sweet pepper
1 medium zucchini
some stem(s) Thyme, marjoram, basil and rosemary
6 Eggs
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Sheep's cheese

Directions

1
Defrost puff pastry according to package instructions. Clean, wash and cut the peppers into pieces. Clean, wash and slice the zucchini. Wash herbs, dab dry and chop finely.
2
Place the puff pastry slices on top of each other and roll out to the size of the quiche tin (26 cm Ø). Line a Quicheform with it. Add the vegetables. Whisk eggs, milk and herbs and season with salt and pepper.
3
Pour egg milk over the vegetables. Dice the cheese and sprinkle over the vegetables. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Results in about 8 pieces.