Baked Tomato and Basil Pie

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Baked Tomato and Basil Pie
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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)
Calorie1,192 cal.(57 %)
Protein32 g(33 %)
Fat84 g(72 %)
Carbohydrates78 g(52 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A1.2 mg(150 %)
Vitamin D3.5 μg(18 %)
Vitamin E5.7 mg(48 %)
Vitamin K26.4 μg(44 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin9.2 mg(77 %)
Vitamin B₆0.5 mg(36 %)
Folate177 μg(59 %)
Pantothenic acid2.9 mg(48 %)
Biotin36.5 μg(81 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C51 mg(54 %)
Potassium1,039 mg(26 %)
Calcium240 mg(24 %)
Magnesium70 mg(23 %)
Iron4 mg(27 %)
Iodine31 μg(16 %)
Zinc2.7 mg(34 %)
Saturated fatty acids50.7 g
Uric acid74 mg
Cholesterol533 mg
Complete sugar14 g

Ingredients

for
2
For the pastry
½ cup cold butter
1.333 cups all-purpose flour
1 egg
1 Tbsp Basil (finely chopped)
For the topping
2 eggs
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)
3.333 cups cherry Tomatoes (halved)
To garnish
Basil
How healthy are the main ingredients?
TomatoMozzarellaBasilMustardBasilegg

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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