Tomato Quiche with Mozzarella and Chorizo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,574 cal. | (123 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 169 g | (146 %) | ||
| Carbohydrates | 183 g | (122 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 38.3 μg | (85 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 2,859 mg | (71 %) | ||
| Calcium | 500 mg | (50 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 96.2 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 323 mg | |||
| Complete sugar | 26 g |
Ingredients
- For the dough
- 175 grams Pastry flour
- 75 grams butter
- 25 grams grated Cheddar cheese
- Pastry flour (for the work space)
- Fat (for quiche pan)
- For filling
- 1 shallot
- 2 garlic cloves
- 1 Tbsp olive oil
- 225 grams diced Tomatoes (canned, drained)
- 3 Tbsps Tomato paste
- 2 tsps cornstarch
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped Basil
- 150 grams Chorizo (sliced)
- 2 Tomatoes (sliced)
- 1 red onion (sliced into rings)
- 150 grams Mozzarella (sliced)
- Basil (for garnishing)
Preparation steps
Mix the flour with the chopped butter, cheese and 1-2 tablespoons cold water to form a dough. Form into a ball, wrap with plastic wrap and let rest in the refrigerator for 30 minutes. Preheat the oven to 200°C (approximately 400°F).
Roll dough out on a lightly floured surface, then arrange in the greased quiche pan. Lay piece of parchment paper on bottom, then pour in dried beans. Blind bake in oven for 10 minutes. Remove, let cool slightly and remove beans and parchment paper.
Peel and finely chop the shallot and garlic. Heat the oil in a skillet and sauté shallots and garlic for 1-2 minutes. Add the tomatoes and the tomato paste, stir to combine and bring to a boil. Whisk together the cornstarch with a little cold water until smooth and add to the tomatoes. Boil until thickened, stirring constantly. Season with salt and pepper. Stir in the basil and then pour over the crust.
Arrange the sliced mozzarella, chorizo, the tomato slices and onion rings on top and bake in a hot oven for about 20 minutes. Garnish with fresh basil. Serve hot.
