Tomato quiche

Ingredients for 2 servings:

• 150 g corn, ground
• 50 g buckwheat, ground
• 50 g brown rice, ground
• 1 tsp salt
• 1 pinch(s) sugar
• 1 tbsp lemon juice, fresh
• 150 g butter
• 1 egg(s)
• 150 g grated cheese (goat cheese)
• 2 eggs
• 2 pinches of salt
• 2 pinches of sugar
• 200 g cream cheese
• 1 tsp herbal salt
• 2 tbsp milk
• 10 peppercorns, ground
• Nutmeg, freshly grated
• 1 tsp basil, dry
• 2 tbsp corn, ground
• Fat, for 2 frying pans of 20 cm each
• 500 g tomatoes, halved
• Paprika granules

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free, vegetarian, prepared in a frying pan

2 x 20cm frying pans with lids: Mix 2-3 portions of ground corn, ground buckwheat, ground brown rice, salt, sugar, 1 egg, lemon juice, and butter for a good 3 minutes, then let stand. Spread into two 20cm greased frying pans using the back of a wet tablespoon, including the edges, and refrigerate for approx. 30 minutes. For the topping: Beat the egg whites with a pinch of salt and sugar until stiff. Whisk the egg yolks with the cream cheese, milk, salt, sugar, pepper, nutmeg, and basil. Fold in the stiffly beaten egg whites. Grate the goat cheese and spread a small portion over the pastry base. Pour the topping on top, press the tomatoes, cut-side down, into the mixture, spread the remaining cheese on top, and sprinkle paprika granules on both. Close the lids, place on a cold hotplate, and bake on level two of six possible levels for approx. 40-50 minutes. The cake should be able to move around in the pan. Let it rest in the pan uncovered for about 10 minutes, then slide it onto a plate.