Tomato and Onion Quiche

Ingredients for 6 servings:

• 1 jar tomatoes, dried, preserved in oil
• 2 large onions
• 3 garlic cloves
• ½ bunch parsley
• 2 sprigs of thyme
• 4 eggs
• 200 ml cream
• 200 g cheese, grated
• 150 g yogurt
• 100 g butter
• 250 g flour
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quiche Lorraine variant for vegetarians

Knead the dough from yogurt, butter, flour, and a pinch of salt. Line a 28 cm springform pan with it, and bake blind at 200 degrees Celsius for about 10 minutes. Finely chop the onion, garlic, and parsley. Pick the thyme leaves. Drain the tomatoes well, pat dry if necessary (they shouldn’t be too oily), and cut into small cubes. Mix everything together and spread on the pre-baked base. Whisk the eggs, cream, and cheese, season with pepper and a little salt (depending on the type of cheese), and pour evenly over the tomato and onion mixture. Bake at 200 degrees Celsius for about 25 minutes. Delicious warm or cold!