Ingredients / 6 people

- 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.

Step 2:
Make the quiche mixture: break the eggs, add salt and pepper, beat vigorously and add the liquid cream.

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.

Step 4:
Bake at 190°C for 35 to 40 minutes.

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