Tomato quiche

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the butter into pieces. Knead flour, salt, butter, egg yolk and 1-2 tbsp. cold water on a floured work surface with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash and clean the tomatoes.

2. 2

   Wash basil, shake dry and pluck the leaves from 3 stems. Whisk milk and eggs, season with salt and nutmeg. Roll out the dough on a floured work surface until round (approx. 23 cm Ø). Line a greased tart tin (approx. 22 cm Ø) with the dough. Cut off any protruding edges or press them inwards. Spread the tomatoes and basil leaves on the base and pour egg and milk over them. Bake the quiche on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Roast pine nuts in a pan without fat, remove. Remove the quiche from the oven and remove from the pan.

3. 3

   Spread the tomatoes and basil leaves on the base and pour egg and milk over them. Bake the quiche on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. Roast pine nuts in a pan without fat, remove. Remove the quiche from the oven and remove from the pan. Sprinkle with pine nuts and coarse black pepper. Garnish with remaining basil

4. 4

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
27 g

FATS
24 g

PROTEINS
11 g