Zucchini and tomato quiche with pumpernickel base

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the butter. Cut bread into small cubes. Knead butter, bread and 1 egg. Spread in a greased tart tin (26 cm Ø) and press to a smooth base. Pre-bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.

2. 2

   Wash and clean the tomatoes and zucchini. Cut the zucchini into slices, halve the tomatoes. Peel onions and cut into rings. Heat oil in a pan. Fry the zucchini and onions for about 3 minutes, turning. After 2 minutes add the tomatoes. For the sauce, wash basil, shake dry, pluck leaves from the stalks and chop. Mix 3 eggs, sour cream, starch and cheese. Season to taste with basil, salt and pepper. Spread the vegetables and sauce on the quiche base.

3. 3

   After 2 minutes add the tomatoes. For the sauce, wash basil, shake dry, pluck leaves from the stalks and chop. Mix 3 eggs, sour cream, starch and cheese. Season to taste with basil, salt and pepper. Spread the vegetables and sauce on the quiche base. Bake for another 40-50 minutes. Let the cake rest in the pan for 10-20 minutes, carefully remove from the pan and cut into pieces

4. 4

   20 minutes waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
13 g

FATS
12 g

PROTEINS
8 g