Contents
show
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