Quiche with Fresh Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 350 g flour
- 0.5 teaspoon ½ sugar
- 0.5 ½ cube yeast, fresh
- 150 ml milk, warmed
- 1 egg (s)
- 100 g butter or mararine
- 0.5 teaspoon ½ salt
For covering:
- 100 g crème fraîche
- 100 g quark
- 2 egg yolks
- salt
- pepper
- 1 large onion (s)
- 3 medium tomato (s)
- 0.5 ½ bunch rocket, cleaned
- possibly butter for the tray
Print Recipe
Pin Recipe Instructions
- Butter a baking sheet or put a sheet of baking paper on top.
- Make the yeast dough from flour, sugar, yeast, milk, egg, butter (or margarine) and salt. Then roll out on the baking sheet to a 1 cm thick base and prick a few times with a fork. Melt the butter and use it to spread the dough. Let rise in a warm environment for about 20-30 minutes.
- Now mix the crème fraiche with the quark and the egg yolks and season with salt and pepper, then whip.
- Peel and slice the onion. Fry in a pan and place on the dough base. Wash the tomatoes, cut them into slices, fry them briefly in butter and place them on the dough. Place half a bunch of rocket on top for garnish.
- Bake in a preheated oven at 200 ° C for about 20-25 minutes until golden yellow.
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