Snøfrisk® quiche leaves

Everything is so green – the leaves are springing forth, and not just on branches. Green seasonal vegetables and spring-fresh goat cheese make Snøfrisk® leaves a light delight. Quick to make and really tasty.
Difficulty: Medium
Preparation time: 40 min
Cooking time: 20 min
Product in the recipe
Snøfrisk® Naturell Read more
  • 4 Servings


  • 1 pack puff pastry
  • 1-2 packs Snøfrisk® Natural
  • 400 g minced lamb (or beef)
  • 2 handfuls mint
  • 3 cloves of garlic
  • 1 courgette
  • 300 g grated mozzarella
  • Salt and pepper


  • 6 green asparagus spears
  • 1 handful sugar snap peas
  • 1 lemon

    Mint pesto

  • 2 handfuls fresh mint
  • 50 g almonds
  • 30 g Parmesan
  • 1 clove of garlic
  • 50-100 ml olive oil
  • 1 green chilli
  • 1 lime, juiced
Here is how you do it

Shape small meatballs from the minced meat together with the finely chopped mint, garlic, pepper and salt. Brown the meatballs on all sides in butter until golden brown. No need to cook them all the way through as they are then put on the quiche and into the oven.

Roll out the puff pastry and spread with Snøfrisk®. Cut the courgettes into slices and place

together with the meatballs on the quiche. Sprinkle with grated mozzarella, remembering to put some aside for the final garnish after baking. Bake the quiche in the oven for about 20 minutes at 200 °C until golden brown. While the quiche is in the oven, prepare the mint pesto. Mix all the ingredients for the mint pesto with the blender in a bowl to your preferred consistency. If the pesto is too solid, simply add more oil.

Halve the sugar snap peas and slice the asparagus thinly with a vegetable peeler. Place the vegetables in ice water so that they remain crunchy. After baking, garnish the puff pastry quiche with the remaining grated mozzarella and the iced vegetables. Serve with delicious mint pesto and lemon wedges.

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