Vegetable quiche with sugar peas and cherry tomatoes
easy
105 mins
105 mins
Ingredients
- 100 g Butter
- 200 g Flour
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 250 g cherry tomatoes
- 400 g Sweet peas
- 200 ml Milk
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1 TABLESPOON Chive rolls
- 1/2 TABLESPOON chopped parsley
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Cut butter not too hard into pieces and knead together with the flour, 1 egg and 1/2 teaspoon salt to a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. In the meantime clean, wash and drain the tomatoes. Depending on the size, halve the tomatoes if necessary. Wash and clean the mangetouts.
- 2
Blanch in plenty of boiling salted water for about 4 minutes. Pour onto a sieve, rinse under cold water and drain. Mix the remaining eggs, milk, salt, pepper and nutmeg. Stir in herbs. Roll out the short pastry on a lightly floured surface to a circle (30-32 cm Ø) and line a lightly greased quiche mould (26 cm Ø) with it. Prick the pastry base several times with a fork. Spread sugar snap peas and cherry tomatoes on the base. Pour egg milk over them. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.
- 3
Roll out the short pastry on a lightly floured surface to a circle (30-32 cm Ø) and line a lightly greased quiche mould (26 cm Ø) with it. Prick the pastry base several times with a fork. Spread sugar snap peas and cherry tomatoes on the base. Pour egg milk over them. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes. Cut into 12 pieces and serve warm
- 4
Dishes: Pillivuyt
Nutrition Facts
190 kcal
15 g
10 g
6 g
More Delicious Recipes
