John Myers
Ingredients for 1 servings:
- 125 g low-fat curd cheese
- 5 tbsp milk
- 5 tbsp olive oil
- 200 g flour
- ½ pack of baking powder
- Salt
- 500 g tomatoes
- 1 garlic clove(s)
- 200 g Brunch, légère, 15% fat
- Milk
- 2 m.-sized eggs
- 80 g Parmesan
- basil leaves
- salt and pepper
- Paprika powder
- oregano
- rosemary
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Quark – oil – dough, without cream
Dough: Mix together the quark, oil, and milk. Gradually stir in the flour and baking powder, then knead the dough with your hands. Roll out the dough and line a 26 or 28 cm springform pan. Prick the dough a few times with a fork. Filling: Slice the tomatoes, grate the Parmesan cheese, press or finely chop the garlic, and roughly chop the basil. Place the tomatoes on the dough. Mix the cream cheese, Parmesan cheese, garlic, basil, and eggs, season well with the spices, and pour over the dough. Bake at 200°C (top/bottom heat) for about 35-45 minutes (depending on the size of the springform pan). The quiche is ready when the filling turns brown on top.
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