Tomato and feta quiche

Ingredients for 4 servings:

• 1 package of puff pastry
• 1 cup crème fraîche
• 1 cup whipped cream
• 1 jar tomatoes, dried in oil
• 200 g sheep’s cheese or shepherd’s cheese
• 70 g Parmesan
• 1 bunch of herbs (herbs of Provence), fresh or dried
• 2 eggs
• 1 tsp salt and pepper
• 1 tsp nutmeg, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Simple, vegetarian and delicious!

First, roll out the puff pastry and place it either in a tart pan lined with baking paper or, if you don’t have one, a regular springform pan will do. Then, in a bowl, add the chopped herbs de Provence, crème fraîche, heavy cream, eggs, salt, pepper, and nutmeg. Note that you don’t need too much salt, as the tomatoes are already a bit salty. Mix everything together and season to taste. Cut the tomatoes and feta into pieces, spread them on the puff pastry, and cover with the mixture. Finally, sprinkle generously with grated Parmesan cheese and bake in the oven at around 190°C for 30-45 minutes, until the surface is light brown. Delicious hot or cold.