Quiche caprese

Preheat the oven to 180 ºC.

Line the greased spring form with the puff pastry.

Slice the basil leaves, grate the cheese and cut the mozzarella into slices.

Roast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.

Divide the pine nuts and cherry tomatoes over the quiche bottom.

Beat the eggs with the crème fraîche. Season the basil and Parmesan cheese and season with salt and pepper.

Divide the egg mixture and mozzarella over the tomatoes.

Cut the tomatoes in slices and place on the quiche.

Bake for about 55 minutes in the middle of the oven until golden brown and done. Cover with aluminum foil if it gets too dark. Cool in 1 hour. Bon appétit! .