John Myers
Contents
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Ingredients
ground
- 100 g Rye flour
- 100 g Wheat flour
- 20 g Grated Parmesan
- 1 piece Organic egg
- 130 g Butter
- 1 pinch Salt
filling
- 3 piece Peppers green, yellow, red, orange, the main thing is colorful
- 100 g Organic cherry tomatoes
- 200 g Silken tofu
- 2 piece Organic eggs
- Salt, pepper from the mill
- Dried oregano, thyme
- Olive oil for frying
Instructions
- Make a shortcrust pastry from the ingredients for the base. Roll out directly and place in a form. I use a quiche pan with holes to make the dough crispy on all sides. Preheat the oven to 180 degrees top / bottom heat, prebake on the middle level for 10 minutes until the base takes on a light color.
- Wash and core the peppers and cut into strips. Fry them in a pan with a little olive oil until they are slightly soft. Season to taste with salt and pepper. Spread on the pre-baked base. Wash the tomatoes, cut them in half and spread them on the bottom as well.
- Beat the silken tofu with the eggs in a container until smooth. Add the salts, pepper, oregano and thyme. Spread over the vegetables.
- Preheat the oven to 190 degrees top / bottom heat. Bake on the middle level until the filling takes on color and sets. Serve with a salad. Perfect for hot days when you don't want to eat too heavy. Due to the Parmesan in the crust, there is a refined note without being too intrusive.
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 37.3gProtein: 12gFat: 3.3g
