Brie – Vegetable – Quiche

Ingredients for 4 servings:

• 2 packs of frozen stir-fried vegetables, 300 g each
• 250 g sour cream or créme fraîche
• 3 eggs
• Paprika powder, sweet
• Salt and pepper, white
• 1 pack of puff pastry, approx. 230 g, from the refrigerated section
• 150 g cheese (Brie)
• herbs, for garnishing
• n. B. herb butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with puff pastry

Place the vegetables, still unthawed, in a pan (I add a little herb butter) and fry for about 5 minutes, turning occasionally. Let cool slightly. Whisk the sour cream and eggs. Season with salt, pepper, and paprika. Unroll the dough. Place the dough in a tart or casserole dish with the baking paper. Cut off the paper all around. Prick the dough base several times with a fork. Arrange the vegetables on top. Pour the sour cream and egg mixture evenly over the dough. Bake the quiche in a preheated oven (200°C/electric oven, 175°C/fan oven, gas mark 3) for about 25 minutes. Cut the Brie into thin slices and arrange them in a star shape on top of the quiche. Bake at the same temperature for about another 10 minutes. Garnish with fresh herbs, if desired.