Grease the quiche mold and cover with the puff pastry. Cut of the extra puff pastry with a knife
Put some small holes in the botom doughand cover with a thin layer of couscous. Put the quichemold in the refigerator.
Mix the eggs and the creme fraich together with the rosemary and salt and pepper in a bowl
Take the quiche mold from the refrigerator and put in the mix from the bowl. On top of that put the goats cheese and on top of that the Oishiitom tomato halves. Sliced parts of the tomato up.
Put the quiche mold in the oven and bake for around 30 minutes until the sides are golden brown and the filling is solidified
Let the quiche cool down, take out of the mold and slice in pieces.
Enjoy.
