John Myers
Ingredients for 1 servings:
- 1 puff pastry base, ready-made
- 200 g sheep’s cheese
- 4 tbsp pesto, wild garlic (preferably homemade)
- 2 tsp lemon(s)
- 2 tbsp olive oil
- 4 tomatoes (vine tomatoes)
- 200 g cheese, grated Emmental
- 3 eggs
- 150 ml cream
- salt and pepper
- chili powder
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
with homemade wild garlic pesto
Place the puff pastry base in a quiche dish. Make a paste from the feta cheese, pesto, lemon juice, and olive oil. Spread the base with about 4 tablespoons of this mixture (leftovers are also great for spreading on fresh bread the next day). Top with the sliced tomatoes and sprinkle with the cheese. Season the egg and cream mixture with the spices and pour over the top. Bake at 200°C for about 30 minutes. There are plenty of recipes for wild garlic paste here at CK. I make it the classic way, using lots of wild garlic, a little pine nuts, salt, and enough olive oil to form a smooth paste. The quiche is a light little dinner.
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