Prep. time: A few minutes
Cooling time: 3 hours
Cooking time: 15 minutes

1. 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.
2. 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.
3. Divide the mixture into four verrine glasses and refrigerate for at least 3 hours, allowing for the jelly to set properly.
4. In a container, mix the mascarpone with the lemon juice.
5. Wash, peel and dice the kiwis and cucumber.
6. 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.
7. Heat the quiche in the oven (Never in the microwaves).

Serve the hot quiche with the chilled verrine glasses.