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Quiche with scallops and vegetables

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Directions:
Preheat the oven to 180°C.
Divide the shortcrust pastry over a pie dish and prick holes in the base with a fork.
Heat the olive oil in a frying pan and fry the shallots until translucent.
Add the diced carrots and courgette and fry for 5 minutes. Then add the peas.
Mix the eggs, crème fraîche, grated cheese, salt and pepper in a bowl.
Place the scallops on the bottom of the pie.
Pour the vegetable mixture over the scallops and cover with the egg mixture.
Bake for 30 to 35 minutes, or until the quiche is golden brown and cooked through.

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