Bean and tomato quiche

Ingredients for 8 servings:

• 200 g wheat flour
• 100 g butter
• 1 egg(s)
• salt and pepper
• 400 g beans, green
• 150 g cocktail tomatoes
• 2 onions
• oil
• 125 ml cream
• 2 eggs
• 100 g processed cheese
• salt and pepper
• savory
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

summer starter

Knead the flour, butter, egg, and a little salt and pepper into a shortcrust pastry. Line a 26cm baking dish and form a rim about 3cm high. Prick the base of the pastry several times with a fork and pre-bake at 200°C for about 10 minutes. In the meantime, cook the beans in salted water for 12 minutes. Wash and quarter the tomatoes. Peel the onion and slice it into thin rings. Heat the oil in a pan and fry the vegetables for about 5 minutes. Then spread it over the pre-baked pastry. Using a mixer, mix the cream with the eggs, cream cheese, salt, pepper, savory, and nutmeg, and pour the topping over the vegetables. Bake at 180°C for another 25 minutes. Also suitable as a summer main course, but with smaller portions.