Tomato Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,408 cal. | (162 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 256 g | (221 %) | ||
| Carbohydrates | 180 g | (120 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 14.3 μg | (72 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 67.3 μg | (112 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 101.8 μg | (226 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 2,439 mg | (61 %) | ||
| Calcium | 1,432 mg | (143 %) | ||
| Magnesium | 191 mg | (64 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 153 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 1,488 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the dough
- 120 grams cold butter
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- softened butter (for the baking dish)
- Pastry flour (for working surface)
- For the topping
- 400 grams Cherry tomatoes
- 100 grams button Mushroom
- 250 milliliters Whipped cream
- 3 eggs
- 150 grams grated Cheese (such as Gouda)
- salt
- peppers
- 1 Tbsp lemon juice
- 2 sprigs rosemary
- coarse Sea salt
Preparation steps
For the dough: combine all dough ingredients and knead quickly, form into a ball and wrap in plastic wrap. Refrigerate for about 1 hour.
For the topping: rinse tomatoes and drain. Clean mushrooms and cut into thin slices. Whisk cream with eggs and cheese. Add mushrooms and season with salt, pepper and lemon juice.
Butter round baking dish (or a springform pan). Roll out dough slightly larger than the dish and line dish with dough, making an edge all around. Pour egg mixture into the dish and spread tomatoes on top, pressing gently. Rinse rosemary, shake dry and place on top of quiche. Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes or until golden brown.
Cool slightly and sprinkle with sea salt. Serve hot or cold, as desired. Serve with dry white wine.
