Sunshine
Quiche
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Ingredients / 6 people
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- 6 shortcrust pastry bases with D100 seeds
- 1/2 l of liquid cream
- 3 eggs
- salt and pepper
- 1 courgette
- 1 aubergine
- 10 cherry tomatoes
- 12 olives
- 1 red pepper
- 1 green pepper
- grated Comté cheese
- olive oil
- Herbs of Provence
Step 1:
Preheat your oven to 190°C. Cut the courgette and aubergine into quarter strips, the peppers into cubes and the cherry tomatoes into halves. Mix everything in a bowl with a little olive oil and herbes de Provence.
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Step 2:
Make the quiche mixture: break the eggs, add salt and pepper, beat vigorously and add the liquid cream.
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Step 3:
Put grated Comté cheese in the bottom of the tartlets, add a big spoonful of the vegetable mixture in each bottom, add 2 olives and pour the quiche mixture until it covers the vegetables.
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Step 4:
Bake at 190°C for 35 to 40 minutes.
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