Puff Pastry Quiche with Mediterranean Vegetables
With such vibrant colours and flavours we can assure you this is a winner for your menu!
2 Pidy puff pastry quiches 18cm
1 red bell pepper
1 yellow bell pepper
1 green pepper
2 cloves of garlic
Salt and pepper
- Cut the vegetables into thin slices.
- Fry the slices in a wok with olive oil.
- Let the vegetables drain a bit.
- Rub the inside of the puff pastry quiches with some mustard and fill them with the vegetables.
- Season with salt and pepper.
- Place the quiches for 20 minutes in a preheated oven at 170°C.
- Shred some basil and chives and divide generously over the quiches.
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