Homemade Tomato Quiche
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
876
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 876 cal. | (42 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 531 mg | (53 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the filling
- 4 meaty, ripe Tomatoes
- 3 Tbsps balsamic vinegar
- 2 cloves garlic cloves
- 3 Tbsps Basil (shredded)
- 2 cups Brie (diced)
- 4 slices white Bread (diced)
- ⅛ cup olive oil
- 4 large eggs
- ⅞ cup cream (30% fat)
- peppers
Preparation steps
1.
Preheat the oven to 200°C.
2.
Drop the tomatoes into boiling water for a few seconds and skin.
3.
Put the balsamic vinegar into a bowl. Peel the garlic and press into the vinegar. Add the basil.
4.
Halve, deseed and dice the tomatoes. Heat the oil and fry the diced bread on all sides until crisp. Mix with the tomatoes and cheese. Whisk together the eggs and cream and mix with the balsamic mixture. Add the tomatoes, cheese and fried bread and season lightly with pepper.
5.
Put the flour in a heap on a work surface, make a well in the middle and add the lard, salt, egg yolk and cold water. Quickly combine to a dough, but do not knead too much or the pastry will be tough. Roll out slightly bigger than the tart tin and use to line the tin. Cover with aluminium foil or baking parchment, weigh down with dried pulses and put into the preheated oven for about 5 minutes.
6.
Then remove the aluminium foil or baking parchment and the dried pulses and fill the pastry case with the cheese and tomato filling. Fold the excess pastry in over the filling at the edge and return to the oven for about 50 minutes, or until done. Cover with aluminium foil if it browns too quickly.
