Goat cheese quiche

4 Portions 30 Minutes Spring

Unroll 1 puff or shortcut pastry on the pie tin. Mix 125 ml cream, 180 g fresh goat’s cheese (spicy), 75 g hard goat’s cheese (grated), 3 eggs, 1 teaspoon of lemon zest and 2 teaspoons mustard. Add salt and pepper. Season with nutmeg. Wash the tomatoes (15 to 20 cherry tomatoes) and the rocket. Garnish the tart base with the egg mixture, then place the tomatoes on the mixture.

Bake the quiche at 160-190 ° for about 30-40 minutes. After baking, place the rocket on the quiche.


Recipe from:
Bio-Haff Baltes