Snack quiche

Ingredients

10 sheets puff pastry
10 eggs
625 ml manufacturing cream
500g mixed cheeses (blue, goat’s, Brie)
250g grated cheese
190g Bresc Pesto di basilico
125g Bresc Black Kalamata olive tapenade
30 Bresc Cherry tomatoes garlic parsley
cress

Preparation method

Place the sheets of puff pastry in small quiche tins and prick holes in the bottom with a fork. Spread the pesto on the bottom of the pastry. Mix the cream with the eggs and crumble the various cheeses into the mixture. Divide the cream-cheese mixture equally over the quiche tine and sprinkle the grated cheese on top. Bake the quiche at 160°C for 45 minutes. Allow the quiches to cool and cut into small wedges. Garnish the slices of quiche with the black olive tapenade, marinated cherry tomatoes and cress.