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Quiche: Tomato Quiche

5 from 5 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 178 kcal

Ingredients
 

The dough

  • 100 g Flour
  • 40 g Butter
  • 1 pinch Salt
  • 1 pinch Water
  • 1 tbsp Vinegar

The topping

  • 250 g Cocktail tomatoes
  • 1 Fresh onion
  • 8 Mushrooms brown
  • Oil for frying
  • 1 pinch Black pepper from the mill
  • 1 pinch Salt
  • 1 Egg from Hilde - daughter of Lotte
  • 50 ml Cream
  • 2 tbsp Freshly grated Parmesan, missing in the picture, only occurred to me while cooking

Instructions
 

the dough

  • Make a smooth dough out of flour, butter, vinegar, salt and really just a little water. Wrap it in cling film and refrigerate for 30 minutes.
  • Grease a quiche tin (19 cm) and spread the batter in it. Pull up the edges. Pre-bake at 190 degrees lower / upper heat for about 10 minutes.

the topping

  • Peel and dice the onion, clean the mushrooms and cut into pieces, remove the tomatoes from the stem and cut in half.
  • Heat the oil in a pan and fry all the vegetables in it. Season to taste with salt and pepper.
  • Spread this mixture on the pre-baked dough and sprinkle the Parmesan cheese over it.
  • Whisk the egg with the cream and pour over the quiche.
  • Approx. Bake for 15 minutes at 190 degrees bottom heat.

Nutrition

Serving: 100gCalories: 178kcalCarbohydrates: 17.4gProtein: 3gFat: 10.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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