Ingredients (for 4 people)

• 3 Columbus eggs
• 1 shortcrust pastry
• 3 small courgettes (2 green, 1 yellow)
• 4 carrots
• 100 g fresh cheese with garlic and herbs
• 20 cl of liquid cream
• salt and pepper

Preparation

• Peel the carrots and courgettes. Cut them into strips with a vegetable peeler.
• Spread the pastry in a pie tin, prick it with a fork and spread it with cream cheese.
• Arrange the courgette slices around the edge of the pie, continue with the carrots and alternate so as to obtain a nice tight spiral.
• Beat the Columbus eggs into an omelette. Add the cream, salt and pepper. Pour over the quiche.
• Bake in a preheated oven at 180°C for 35 to 40 minutes.
• Bon Appetit!

♥ Columbus tip

For a healthier recipe.

• Use low-fat cream instead
• Serve the quiche with a salad