Walnut quiche with old cheese

Name: walnut quiche with old cheese
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: French
Ingredients: 6 slice frozen butter butter puff pastry; 60 g unroasted walnuts; 150 g watercress; 200 g fine frozen garden peas; 4 medium sized egg; 200 ml creme fraiche; 150 g old farmhouse cheese; 250 g romatomat

French savory pie with watercress, garden peas, roméries in a puff pastry crust.

Ingredients

Kitchen Stuff

quiche mold (Ø 26 cm), greased

Directions

Preheat the oven to 200 ºC.
Let the dough thaw.
Chop the walnuts coarsely. Heat a frying pan without oil or butter and toast the walnuts in 3 min. Golden brown. Change regularly. Let cool on a plate.
Line the quiche mold with the dough. Cut the watercress coarsely.
Rinse the peas under cold running water and let it drain.
Mix with the watercress and walnuts in a bowl. Distribute over the bottom of the form.
Beat the eggs with the crème fraîche. Mix in the cheese and season with salt and pepper.
Halve the to. Divide the tomato with the cutting edge upwards over the quiche.
Pour the egg mixture over it. Bake the quiche in 35-40 min. Golden brown and done.