John Myers
Contents
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Ingredients
For the vegetables:
- 0,5 Red peppers
- 1 Onion
- 2 tbsp Herb butter
- 10 Dried tomatoes in oil
- 4 large Jacket potatoes from the previous day
For the egg topping:
- 5 Eggs
- 100 ml Cremefine for cooking
- 200 g Crème légère
- 2 tbsp Grated Pecorino
- 2 tbsp Ajvar
- 2 tbsp Sesame seeds
- 2 tbsp Italian herbal mixture frozen
- Salt, colored pepper from the mill
- 1 tsp Spanish smoked paprika
- 0,5 tsp Chilli flakes
Aside from that:
- Some fat for the shape
Instructions
- Wash and clean the paprika half. Peel the onion, dice both. Heat the herb butter in a pan, fry the diced paprika and onion in it. Drain the dried tomatoes well and cut into strips. When the onion is translucent, add the tomatoes to the pan, add a little salt and pepper to everything.
- Peel the potatoes and cut them into cubes. Spread evenly in a greased quiche dish (size 26). Season with salt and pepper. Put the fried vegetables in the pan with the potatoes. Preheat the oven to 190 degrees (top and bottom heat).
- For the egg topping, whisk the eggs, cremefine, crème légère, pecorino, ajvar, sesame seeds and herbs together. Season well with the spices. Spread the icing evenly over the vegetables so that everything is well covered. Let it set in the middle of the oven for about 40-45 minutes. Let cool a little and serve with a salad of your choice. Enjoy your meal!
- Tip 4: For an even heartier variant, fry the diced potatoes until crispy, then prepare the rest of the preparation as described in the recipe.
Nutrition
Serving: 100gCalories: 382kcalCarbohydrates: 5.1gProtein: 10gFat: 36.1g
