Baked Tomato and Basil Pie
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
1192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,192 cal. | (57 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 36.5 μg | (81 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 50.7 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 533 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pastry
- ½ cup cold butter
- 1 ⅓ cups all-purpose flour
- 1 egg
- 1 Tbsp Basil (finely chopped)
- For the topping
- 2 eggs
- ⅜ cup cream (at least 30% fat)
- ½ cup Crème fraiche
- ½ cup Mozzarella (grated)
- grated Nutmeg
- 1 tsp Mustard
- 1 tsp lemon zest (grated)
- salt
- ground Black pepper
- 2 Tbsps Basil (finely chopped)
- 3 ⅓ cups cherry Tomatoes (halved)
- To garnish
- Basil
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a tart tin.
2.
Quickly combine all the pastry ingredients, form into a ball, wrap in clingfilm and chill for at least 1 hour.
3.
Beat the eggs with the cream, crème fraîche and mozzarella and season with a pinch of nutmeg, mustard, lemon zest, salt and ground black pepper. Stir in the basil.
4.
Roll out the pastry approximately 3-4 mm thick. Cut out a circle to fit the tart tin and place it in the greased tin. Fill with the egg and cream mixture and place the tomatoes in the mixture with the cut surfaces facing upwards. Bake for about 30 minutes.
5.
Remove the quiche from the tin and serve on plates garnished with basil.
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