Savory Quiche

It's the end of the month and that means that my rent is due and I have no money. Literally.. I've got 15 cents until 6 October. That ment that I had to be creative today with all the things I had in the cupboard and the freezer to make myself a proper diner, but I did it!

I had some ups and downs while creating this savory quiche (mince had gone bad et cetera) but in the end it turned out quite alright. So here's the recipe for a small quiche for about 4 people.

• 4 sheets of puff pastry (you do need to cut them in all sort of shapes but eventually it will fit)
• 250 ml cream
• 120 ml creme fraiche
• 1 red pepper
• 1 green pepper
• 1/2 leek
• 1 red onion
• 3 cloves of garlic
• lardons (as much as you want)
• 2 eggs
• salt, pepper, fresh rosemary
• Optional: broccoli 
• knob of butter for the cake tin
• a small cake tin

I had some broccoli in my fridge which had to be used today. They're healthy so it's okay to add them if you want to.

Preheat your oven to 180C/355F

Heat up a pan with a bit of coconut oil or olive oil in it.

Chop the onions and the garlic, put them in the pan and then add the lardons. While this is getting a nice golden and crispy layer, you chop the green and red pepper and the leek as well. After a few minutes you add these to the pan and if you want to put broccoli in it as well, now's the time. Then season this with salt, pepper and rosemary.

Now just leave that on a low heat on the stove.

Take a small cake tin and make sure you divide the butter evenly across. If you miss a spot, the puff pastry will stick to it. Then cover the insides of your cake tin with the puff pastry. It's okay to cut them in different shapes.

Now try to leak as much of the water/fluids out of your pan and then add the cream, creme fraiche and the eggs. Now pour this mixture in the cake thin and slide it in the oven for approximately 45 minutes or until golden brown on the outside and "not-soggy" on the inside.

Enjoy!