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Quiche Bites with Red Pepper, Cucumber, Kiwi & Mascarpone Jelly.jpg

Quiche Bites with Red Pepper, Cucumber, Kiwi & Mascarpone Jelly

serves 4

•    1 big quiche
•    1 red bell pepper
•    5 ml (1 tsp.) sugar
•    1 ½ gelatin sheet
•    200 g (7 oz) mascarpone
•    Juice of ½ lemon
•    2 kiwis
•    ½ cucumber
•    A few poppy seeds
•    A few wasabi peas
•    Wash the red pepper, remove seeds and cut into pieces. Cook the pieces in 160 ml (5 oz) of sugar water for at least 10 minutes. Drain and mix in a food processor.
•    Plunge the gelatin sheets in a container with cold water, then wring gently to remove excess water. Incorporate them to the sweet pepper coulis. Mix well until completely dissolved.
•    Divide the mixture into four verrine glasses and refrigerate for at least 3 hours, allowing for the jelly to set properly.
•    In a container, mix the mascarpone with the lemon juice.
•    Wash, peel and dice the kiwis and cucumber.
•    Spread a layer of mascarpone and a few diced cucumber-kiwis over the sweet pepper jelly. Sprinkle with a few poppy seeds and crushed wasabi peas. Refrigerate while the quiche is warming up.
•    Heat the quiche according to package instructions.
•    Serve the hot quiche with the chilled verrine glasses.

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