John Myers
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Tomato Quiche
The perfect tomato quiche recipe with a picture and simple step-by-step instructions.
- 400 g Small colorful tomatoes
- 400 g Silken tofu
- 1 El Food starch
- 0,5 Tl Seasoned Salt
- 0,5 Tl Black kala namak salt
- 1 Tl Dried herbs to taste
- 1 pinch Freshly grated nutmeg
- 1 Tl Turmeric
- Pepper
- 200 g Spelled flour
- 50 ml Water
- 150 g Alsan or other vegetable margarine
- 1 pinch Salt
dough
- Using the flour, water, margarine and a pinch of salt, knead a smooth dough. Put it in the fridge for 30 minutes.
- Roll out the dough so that it is slightly larger than the springform pan. Lightly oil the springform pan and dust with a little flour. Put in the dough and press the edge about 1 cm high. Pre-bake in the oven at 200 ° C for 10 minutes.
Covering
- During this time, cut the tomatoes in half and drain a little in a sieve. In the case of very seed-rich varieties, remove the seeds if necessary. Whisk the silken tofu with the herbs and spices and the salt. Stir in the cornstarch.
- Pour the topping on the pre-baked base and top with the tomatoes.
- Bake in the oven at 200 ° C for 25-30 minutes.
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