Summer Quiche with Peppers and Tomatoes

5 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 229 kcal



  • 100 g Rye flour
  • 100 g Wheat flour
  • 20 g Grated Parmesan
  • 1 piece Organic egg
  • 130 g Butter
  • 1 pinch Salt


  • 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


  • 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.


Serving: 100gCalories: 229kcalCarbohydrates: 37.3gProtein: 12gFat: 3.3g
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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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