Tomato quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Drain and chop the olives well. Quickly mix flour, butter, 1/2 teaspoon salt and 1 egg with the dough hooks of the hand mixer. Add the olives and work into a smooth dough with your hands. Wrap in cling film and chill for about 1 hour. Roll out the dough on a floured work surface to a circle (approx. 30 cm Ø). Line a pie dish (26 cm Ø) with the dough.

2. 2

   Press down the rim, prick the base several times with a fork. Cover dough with baking paper and fill with dried peas. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove peas and bake for another 5 minutes. In the meantime wash and dry the tomatoes. Halve large tomatoes as desired. Grate parmesan and stir 40 g with curd and semolina until smooth. Beat 3 eggs with the whisks of the hand mixer until very creamy. Fold the eggs into the quark and season well with salt, pepper and nutmeg. Carefully mix in the tomatoes. Spread the bottom of the quiche with breadcrumbs and fill in the quark and tomato mixture. Sprinkle with remaining Parmesan cheese.

3. 3

   Grate parmesan and stir 40 g with curd and semolina until smooth. Beat 3 eggs with the whisks of the hand mixer until very creamy. Fold the eggs into the quark and season well with salt, pepper and nutmeg. Carefully mix in the tomatoes. Spread the bottom of the quiche with breadcrumbs and fill in the quark and tomato mixture. Sprinkle with remaining Parmesan cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Serve lukewarm and garnish with fresh herbs

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
290 kcal

CARBS
25 g

FATS
15 g

PROTEINS
13 g