Artisanal Quiche with goat cheese, Romano beans, smoked ham and Provencal spices

  • 10 Pidy Artisanal Quiches Ø 11cm
  • 10 goat's cheese with smoked ham
  • 300g Romano beans (frozen)
  • Pepper and salt
  • Butter
  • Red pesto
  • Basil
  • Cook the Romano beans until soft in salted cooked water. Remove from heat and plunge into ice cold water then drain.
  • Re-heat the beans in plenty of butter. Season with pepper and salt and red pesto. Place the beans into the quiches.
  • Add the goat's cheese cover with red pesto.
  • Put them for about 10 minutes in a pre-heated oven of 170°C.
  • Decorate with cherry tomato and a leaf of Basil.