John Myers
Ingredients for 4 servings:
- 4 slice(s) puff pastry, frozen, thawed
- 200 g sheep’s cheese
- 1 cup herb cream cheese
- 2 eggs
- 1 garlic clove(s)
- 2 tomatoes
- 1 bell pepper(s), yellow
- Thyme
- oregano
- salt and pepper
- 10 black olives, pitted
- 2 tbsp olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Place the puff pastry sheets, slightly overlapping, in a sufficiently large, rimmed baking dish and press down. Preheat the oven to 200 degrees Celsius (convection oven). Crumble the feta cheese and place it in a bowl. Add the cream cheese, eggs, garlic, oregano, salt, and pepper, and mix everything together. Spread this mixture on the puff pastry. Slice the tomatoes, strip the bell pepper, and arrange both on top of the cheese mixture. Sprinkle with thyme leaves and drizzle with olive oil. Bake for 20 minutes. Meanwhile, slice the olives, place them on top of the quiche, and bake for another 15 minutes. Serve with a green salad for a delicious summer dish.
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