Ingredients

- 1 puff pastry sheet (we used frozen one)

- 1 bell pepper

- 100g swordfish filet (you can add more if you like and can use also salmon filet)

- 3 roma tomatoes

- black olives

- 1 egg

- 1 garlic clove

- salt and pepper

- tyme

- olive oil

Before to start: if you are using frozen puff pastry take it out of the freezer and let it defrost. Generally it takes about 20 to 30 minutes but follow the instruction on the package.

Once the puff pastry is reday and you staart to cook the ingrediends preheat the oven at 200C (390F)

Clean and slice the bell pepper. Saute them with one tablespoon of olive oil for 5 min at high heat constantly stirring. Set them aside. Wash and slice the tomatoes and let them drain water with salt in a plate.

Slice the swordfish. In a pan warm up gently 1 tablespoon of olive oil with the garlic clove. Add the fish and stir.

Add tomatoes and stir at medium heat for 3 minutes. The fish should not be compleatly cooked.

Make flat the puff pastry. Add the fish and tomato leavind 1inch (3cm) border of pastry. Add the black olives and the red peppers and add just a little olive oil to avoid it gets too dry in the oven..

Fold gently the border on top of the vegetables. Beat one egg in a cup and use a brush to spread it over the border. Pour the rest of the beaten egg in the quiche.

Cook in the oven for about 25 to 30 minutes until the border is nicelybrown. Serve warm.