Tomato quiche with cashew pesto

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 1 pack of (270 g) Puff pastry (refrigerated shelf; e.g. from Aunt Fanny)
  • 60 g Cashew nuts
  • 2 Federation Dill
  • 1⁄2 Federation Basil
  • 2 Garlic cloves
  • 100 g Mountain cheese (piece)
  • 9 TABLESPOONS good olive oil
  • 7-10 Tbsp salt, pepper
  • 450 g Chicken filet
  • 250 g cherry tomatoes
  • 200 g Double cream cheese
  • 1 Egg (Gr. M)
  • 2 packs (130 g each) cherry paprika (filled with cream cheese)

Directions

  1. 1

    Take the puff pastry out of the refrigerator and let it rest for 5-10 minutes. For the pesto, roast cashew nuts in a pan without fat. Take out, let it cool down. Wash the herbs, shake dry and chop coarsely.

  2. 2

    Peel the garlic and chop roughly. Grate cheese. Finely puree herbs, garlic, 2 tablespoons of cheese, cashew nuts and 8 tablespoons of oil in a tall mixing bowl with a hand blender. Season to taste with salt and pepper.

  3. 3

    Wash the meat, dab dry, dice. Heat 1 tablespoon of oil in a frying pan. Brown the meat all around. Season with salt and pepper. Wash the tomatoes. Mix cream cheese, egg and 1 heaped tablespoon pesto.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out puff pastry. Cut off approx. 6 cm from the narrow side and press down on the long side to create almost a square.

  5. 5

    Place the dough together with the baking parchment in a tart mould with a lifting base (24 cm Ø), press the edge slightly.

  6. 6

    Spread about 2 tablespoons of pesto on the floor. Put it on the chicken. 2⁄3 Add cream cheese glaze. Spread the rest of the chicken, tomatoes, peppers and the rest of the pesto on top. Sprinkle with remaining cheese. Bake in the hot oven on the lower shelf for about 35 minutes.

  7. 7

    Remove and let it rest for about 5 minutes before cutting.

Nutrition Facts

KCAL
520 kcal
CARBS
15 g
FATS
39 g
PROTEINS
24 g