Tomato and Onion Quiche with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,499 cal. | (167 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 269 g | (232 %) | ||
| Carbohydrates | 194 g | (129 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 11.9 μg | (60 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 45.5 μg | (76 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 354 μg | (118 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 94.5 μg | (210 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 2,222 mg | (56 %) | ||
| Calcium | 1,185 mg | (119 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 154 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 1,485 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 1 egg
- 130 grams butter
- For the topping
- 200 grams Cherry tomatoes
- 7 small onions
- 4 sprigs thyme
- 300 milliliters Whipped cream
- 3 eggs
- 50 grams freshly grated Parmesan
- freshly ground peppers
- In addition
- Pastry flour (for the work surface)
- butter (for the pan)
- 100 grams black, pitted Olives
Preparation steps
For the dough: combine flour with salt, place in a mound on floured work surface and make a well in the center, Place an egg in the well. Cut buter into small pieces and place around the well. With your hands, quickly knead to a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
For the topping: rinse and dry tomatoes. Peel and halve onions. Rinse thyme, shake dry and pluck off leaves.
Combine heavy cream with eggs, cheese and thyme and season well with salt and pepper.
Roll out dough on a floured surface to be slightly larger than quiche pan and line pan with dough, making an edge all around. Pour cream mixture into it and top with tomatoes, onions and olives. Bake in preheated oven at 180°C (approximately 350°F) for 25-30 minutes.
Remove from oven and serve immediately.
