Quiche with Goat Cheese and Sundried Tomatoes

Quiche s kozjim sirom i sušenim rajčicama

Quiche with Goat Cheese and Sundried Tomatoes

For 8 persons: 250 g puff pastry, 250 g sundried tomatoes kept in oil, 150 g dried figs, 5 eggs, 5 dl cooking cream, 200 g fresh goat cheese, 4 tbsp finely grated Parmesan cheese, 4 tbsp finely chopped fresh chives, salt, freshly ground pepper

Heat the oven to 180 °C. Roll the dough thinly and place it in a round 26 cm baking tin. Cut the dough hanging from the rim and use the fork to poke the dough. Bake for 10 minutes and even the parts that are puffed with back of the spoon. Do not worry if some dough crumbles. Leave to rest.

Drain tomatoes and remove stems from the figs. Cut both to 0.5 cm pieces.

Whisk eggs in a bowl, add cooking cream, goat cheese, Parmesan and chives. Add tomatoes and figs. Season generously with salt and pepper and pour over the half- baked dough.

Bake for 40- 50 minutes until the filling is stiff and the dough is golden.