How it’s done
A quick and easy summer quiche with rainbow tomatoes, peas, spring onions and delicious salad cheese and mozzarella.
Pre-heat the oven to 210°C on a fan setting. Roll the puff pastry out on to a tray lined with baking paper and trim the edges to about 1 cm from the edge of the tray. Blend the sour cream, egg, salt and pepper until smooth. Crumble the salad cheese and add it to the mixture. Spread the mixture over the puff pastry. Drain the mozzarella, cut into thin slices and lay over the quiche. Wash and dry the tomatoes, spring onions, sugar snap peas and chilli. Slice the tomatoes as desired, or leave smaller ones whole, and lay them over the quiche. Slice the spring onions or place them whole on top of the quiche. Distribute the peas and sugar snaps peas over the quiche. Cut the chilli into thin rings and sprinkle over the quiche. Coat the vegetables with the olive oil and bake the quiche in the oven for 15–20 minutes until golden. Remove the basil leaves from the stalk and use to garnish the quiche before serving. A fresh, colourful salad is a great accompaniment.
